Best Buckwheat Noodle Salad Recipes

Buckwheat Noodle Salad image

Provided by Bobby Flay

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup plus 2 tablespoons rice vinegar
1 teaspoon sugar
2 tablespoons peeled and finely grated fresh ginger
1 tablespoon honey
2 tablespoons tamari
2 teaspoons toasted sesame oil
2 teaspoons chili sauce (recommended: Sriracha)
1/4 cup canola oil
12 ounces buckwheat noodles, cooked according to package directions, rinsed under cold water and drained
1 carrot, peeled and grated on box grater
1 red bell pepper, seeded and julienned
1/4 English cucumber, peeled and grated on a box grater
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro leaves

Steps:

Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chili sauce in a large bowl until combined. Slowly whisk in the canola oil until the dressing is emulsified.
Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve.

Buckwheat-Noodle Salad image

Provided by Martha Stewart

Number Of Ingredients 10

One 8-ounce package buckwheat soba noodles
2 ounces pea shoots (watercress or mizuna can be substituted)
1/2 mango, pitted, peeled, and cut into 1/2-inch dice
3 tablespoons mango-lime glaze, from Mango-and-Lime-Glazed Chicken recipe
3 tablespoons peanut butter, without sugar or salt
1/3 cup rice-wine vinegar
2 teaspoons soy sauce
1 teaspoon Asian sesame oil
3/4 teaspoon salt
2 tablespoons roasted unsalted peanuts, coarsely chopped

Steps:

Cook the soba noodles until al dente, about 7 minutes. Drain in a colander, and rinse with cold water. Transfer to a large bowl.
Meanwhile, in a small bowl, whisk together peanut butter, vinegar, soy sauce, sesame oil, and salt until well combined and smooth. Pour peanut sauce over the noodles. Add pea shoots, mango, and glaze; toss to combine. Sprinkle with chopped peanuts, and serve immediately.

COLD BUCKWHEAT NOODLE SALAD image

Yield 8

Number Of Ingredients 13

1 package buckwheat noodles
2 cucumbers, seeded and sliced
4 scallion/green onion stalks, sliced thin
1/4 cup cilantro washed whole leaves
1 package Firm Tofu
Sauce Ingredients
4 cloves garlic
2 tablespoons of fresh ginger coarsely chopped
6 tablespoons rice wine vinegar
4 tablespoons tamari (or soy sauce)
4 teaspoons sesame oil
2 tablespoons vegetable oil
2 teaspoons hot chili oil

Steps:

Bring one gallon water in a large pot to a boil and add noodles. Add one cup cold water and bring to another boil. Once the water boils, turn off the burner, let sit 5 minutes and then drain running cold water over the noodles to cool off quickly and prevent further cooking. Keep running cold water over the noodles until they are cold. Transfer the noodles to a large bowl and add cucumbers, scallions and cilantro. Prepare sauce as follows: In a food processor, combine first 4 ingredients of the sauce and blend until mixture is well mixed and almost smooth. Transfer to a jar/container with lid. Add the remaining ingredients and shake until well mixed. Add to above noodle mixture and toss and place portions on plates. Cut tofu in one inch squares and fry in a non-stick pan with 2 tablespoons of each: vegetable oil and sesame oil. Serve tofu hot atop the cold buckwheat noodle salad on individual plates. For non-tofu eaters, think of substituting large jumbo prawns.

Buckwheat noodle salad image

Provided by helenb123

Time 20m

Yield Serves 2

Number Of Ingredients 0

Steps:

Cook the noodles according to the packet instructions. Drain well, then rinse under cold running water. Drain well and place in bowl
Put a frying pan over a high heat, add the Walnuts and dry fry for 2-3 mins, remove, leave to coole and roughly chop
Heat the oil in the same pan, add the mushrooms and saute for about 2-3 mins or until tender. Add them to the walnuts and some chopped spring onions and mix togeher.
To make the dressing - put the vinegar, sesame oil and vegetable oil in a small bowl and whisk until combined. Stir in the ginger and chilli, then drizzle over the noodles.