BUCKWHEAT-NOODLE SALAD

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Buckwheat-Noodle Salad image

Serve this Asian salad with our Mango-and-Lime-Glazed Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

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.

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