Buckwheat Noodle Salad Recipes

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.

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.

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.

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.