ASIAN BUCKWHEAT NOODLE SALAD

I have noticed the last little while a growing food trend for Asian noodle salads. I have seen many variations on the classic Asian noodle dishes but one of my favourite recipes happens to use buckwheat noodles. Growing up in a Korean household I have had my fair share of buckwheat noodles. We had them with spicy and sweet sauces, kimchi pieces and other vegetables mixed into this versitile noodle. Recently, I was inspired by a cold noodle salad recipe by Chef Bobby Flay. I tweeked the recipe here and there and served it for dinner one night. My husband, never had tried buckwheat noodles, was understandably a bit skeptical about the dish. Even though it is a real looker with all the bright veggies, the dark colour of the noodles could be intimidating to some. He gave it a try and gave me a thumbs up! It was a real winner. The slightly sweet but tangy dressing was terrific for this salad. I will definitely be making this again.

Adapted from Chef Bobby Flay's recipe "Buckwheat Noodle Salad" from the television show Grill It! with Bobby Flay

Ingredients:
  • 6 oz buckwheat noodles, cooked and rinsed in cold water
  • 1 carrot, julienned
  • half a cucumber, cut lengthways into thin strips
  • 2 green onions, cut into thirds, and then diagonally
  • 3 mushrooms, sliced thin
  • 2 tbsp fresh cilantro, chopped (optional)
  • 5 radishes, sliced thin
  • large handful of mixed greens

Dressing Ingredients:
  • 1/8 cup + 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tbsp fresh ginger, grated
  • 1 tbsp liquid honey
  • 1 tbsp light soy sauce
  • 1 tsp sesame oil
  • 1 tsp chili sauce (optional)
  • 2 tbsp vegetable oil
  • salt and pepper

In a large bowl, add in the rinsed noodles and vegetables listed in the ingredients. Using your clean hands, gently toss to combine. In another bowl, whisk together the rice vinegar, sugar, ginger, honey, soy sauce, sesame oil, chili sauce, veggie oil, salt and pepper. Pour the dressing over the noodles and veggies and toss using tongs, until the dressing has distributed evenly. Serve the salad immediately.

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