Buckwheat Noodle Salad Food

BUCKWHEAT-NOODLE SALAD

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

Ingredients

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.

BUCKWHEAT NOODLE SALAD

Buckwheat Noodle Salad image

Provided by Bobby Flay

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

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

Buckwheat Noodle Salad image

Bobby's buckwheat noodle salad makes for a great dinner side or lunchtime meal.

Provided by Bobby Flay

Categories Asian,lunch,salad,vegetables

Time 25m

Yield 4 - 6 servings

Number Of Ingredients 10

Ingredients

¼ cup + 2 Tbsp rice vinegar
1 tsp sugar
2 Tbsp peeled and finely grated fresh ginger
1 Tbsp honey
2 Tbsp tamari
2 tsp toasted sesame oil
2 tsp chilis auce (recommended: Sriracha)
¼ cup canola oil
12 oz buckwheat noodles, cooked according to package directions, rinsed under cold water and drained
1 carrot, peeled and grated on box grater

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.

BEST BUCKWHEAT SALAD

Best Buckwheat Salad image

Delicious and nutritious.

Provided by souplover Sue

Categories Side Dish Grain Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 13

Ingredients

2 cups water
1 cup buckwheat
1 lime, juiced
1 red onion, chopped
1 tomato, chopped
½ cup chopped pitted Kalamata olives
1 bunch fresh mint, chopped
½ bunch fresh dill, chopped
2 tablespoons olive oil
1 tablespoon rice wine vinegar
1 teaspoon ground cumin
salt and ground black pepper to taste
⅓ cup feta cheese

Steps:

Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat; simmer until water is absorbed, about 10 minutes.
Pour lime juice into a bowl; add onion, tomato, Kalamata olives, mint, and dill. Stir in olive oil, rice wine vinegar, cumin, salt, and pepper. Add buckwheat; stir until ingredients are combined. Top with feta cheese.

Nutrition Facts : Calories 223.5 calories, Carbohydrate 25.6 g, Cholesterol 12.5 mg, Fat 11.7 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 3.3 g, Sodium 372.6 mg, Sugar 2 g

BUCKWHEAT NOODLE SALAD

Buckwheat noodle salad image

Refreshing light snack - perfect for summer pinics

Provided by helenb123

Time 20m

Yield Serves 2

Number Of Ingredients 0

Ingredients

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.

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