Buckwheat soba noodle salad with chili dressing
Discover a zesty fusion of buckwheat soba noodles drizzled with a fiery chili dressing. A tantalizing blend of flavors awaits in this delectable salad.
Ingredients:
- 200g buckwheat noodles
- 2 medium carrots (julienned)
- 2 small Persian cucumbers (julienned)
- 1 bunch scallions (green parts only, thinly sliced on a bias)
- 1/2 cup loosely packed cilantro (or combination cilantro and basil)
- 1 cup edamame
- black and white toasted sesame seeds (or combination sesame and nigella seeds for garnish)
- lime wedges for serving
- sambal oelek for serving
- 1/4 cup olive oil
- 1/4 cup rice wine vinegar
- 2 1/2 to 3 tablespoons tamari
- 1 tablespoon honey
- 3 to 4 teaspoons (grated ginger, more or less to taste)
- 1 clove of garlic (grated)
- 3 teaspoons sesame oil
- 2 teaspoons sambal oelek (more if you like)
Instructions:
- Heat a pot of water until it starts bubbling. Add buckwheat noodles and cook until they are firm to the bite, approximately 5 minutes. Then, strain and dip in cold water. After that, strain again and dry thoroughly.
- Mix together noodles, carrots, cucumbers, green onions, coriander, and edamame in a big bowl. Pour in the sauce and lightly mix. Sprinkle toasted sesame seeds on top. Present with lime wedges and additional sambal sauce on the side.
- Beat all the components together until they are thoroughly blended
Summary:
- Calories: 921 kcal
- Fat: 8 g
- Protein: 47 g
- Carbs: 187 g
- Potassium: 2148 mg
- Magnesium: 328 mg