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A fresh and crunchy noodle bowl that won't leave you feeling tired and sluggish. Perfect for anyone who is gluten sensitive.
Fact: Buckwheat noodles (also called Soba noodles) are wheat and gluten free! This recipe is so simple and easy. I had it for lunch today and it hit the spot!
BUCKWHEAT NOODLE SALAD
AUTHOR: DESIGN&DIGEST
RECIPE TYPE: SIDE, SALAD
SERVES: 4-6
INGREDIENTS:
- 1 8.8oz package of Buckwheat (Soba) noodles
- 1 carrot, halved and sliced
- 1 bunch of cilantro, chopped
- 1 red pepper, diced
- 1/2 head of purple cabbage, diced
- 1/2 red onion, diced
- 3-4 scallions for garnish, chopped
- 2 tbsp soy sauce (I used Bragg's Liquid Aminos)
- 2 tbsp maple syrup or honey
- 2 tsp apple cider vinegar
- 1 tbsp toasted sesame oil
- Sriracha and red pepper flakes to taste
- sesame seeds to taste
DIRECTIONS:
1. Cut veggies, and combine in large bowl
2. While cutting veggies bring large pot of water to boil.
3. Add buckwheat noodles to boiling water. Set timer for 5 minutes (cooking time may vary so refer to package instructions).
4. Combine liquid ingredients in small bowl and whisk together
5. When noodles are al dente strain immediately. Place under cold running water for a few minutes, strain.
6. Combine strained noodles with veggies in large bowl. Mix.
7. Pour sauce over noodle/veggie mixture and toss until evenly coated.
8. Serve and garnish with more cilantro and scallions. Sprinkle with sesame seeds and enjoy.
Note: If you want a heavier dish, add tahini paste to sauce.