Vegan Gluten Free Cold Buckwheat Noodle Salad
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4 servings
For the noodles
- 8 oz 100% buckwheat soba noodles
- 1 tbsp toasted sesame oil
For the dressing
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp fresh ginger, finely grated
- 1 tsp chili garlic sauce or sriracha (optional)
- 1 tbsp fresh lime juice
For the salad
- 1 english cucumber, thinly sliced into half-moons
- 2 medium carrots, peeled and julienned or coarsely grated
- 4 scallions, thinly sliced
- 2 tbsp toasted sesame seeds
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Bring a large pot of water to a boil. Cook the buckwheat soba noodles according to the package directions, usually 5ā7 minutes, until tender with no chalky center when bitten. Drain immediately in a colander and rinse thoroughly under cold running water, rubbing the noodles gently with your hands, until completely cold and no longer starchy.
- 2
Transfer the rinsed noodles to a large mixing bowl and toss with 1 tbsp toasted sesame oil to prevent sticking. Set aside.
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