Buckwheat Noodle Salad

  • Preparation Time25 mins
  • Serves4
  • DifficultyEasy
60ml plus 30ml rice vinegar
1 tsp sugar
2 tbsps peeled and finely grated fresh ginger
15ml honey
30ml tamari
10ml toasted sesame oil
10ml chilli sauce
60ml rapeseed oil
350g buckwheat noodles, cooked according to package directions, rinsed under cold water and drained
1 carrot, peeled and grated on box grater
1 red pepper, seeded and julienned
1/4 English cucumber, peeled and grated on a box grater
3 spring onions, thinly sliced
30 chopped fresh coriander leaves
1) Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chilli sauce in a large bowl until combined. Slowly whisk in the rapeseed oil until the dressing is emulsified.

2) Add the noodles, carrot, pepper, cucumber, spring onions and coriander.

3) Gently mix to combine and serve.

Buckwheat Noodle Salad

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