Cold Buckwheat Noodle Salad Recipe

Name: Cold Buckwheat Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package buckwheat noodles; 2 cucumbers, seeded and sliced; 4 scallion/green onion stalks, sliced thin; 1/4 cup cilantro washed whole leaves; 1 package Firm Tofu; Sauce Ingredients; 4 cloves garlic; 2 tablespoons of fresh ginger coarsely chopped; 6 tablespoons rice wine vinegar; 4 tablespoons tamari (or soy sauce); 4 teaspoons sesame oil; 2 tablespoons vegetable oil; 2 teaspoons hot chili oil

Servings: persons

1 package buckwheat noodles
2 cucumbers, seeded and sliced
4 scallion/green onion stalks, sliced thin
1/4 cup cilantro washed whole leaves
1 package Firm Tofu
Sauce Ingredients
4 cloves garlic
2 tablespoons of fresh ginger coarsely chopped
6 tablespoons rice wine vinegar
4 tablespoons tamari (or soy sauce)
4 teaspoons sesame oil
2 tablespoons vegetable oil
2 teaspoons hot chili oil

1
Bring one gallon water in a large pot to a boil and add noodles. Add one cup cold water and bring to another boil. Once the water boils, turn off the burner, let sit 5 minutes and then drain running cold water over the noodles to cool off quickly and prevent further cooking. Keep running cold water over the noodles until they are cold. Transfer the noodles to a large bowl and add cucumbers, scallions and cilantro.
2
Prepare sauce as follows: In a food processor, combine first 4 ingredients of the sauce and blend until mixture is well mixed and almost smooth. Transfer to a jar/container with lid. Add the remaining ingredients and shake until well mixed. Add to above noodle mixture and toss and place portions on plates.
3
Cut tofu in one inch squares and fry in a non-stick pan with 2 tablespoons of each: vegetable oil and sesame oil. Serve tofu hot atop the cold buckwheat noodle salad on individual plates. For non-tofu eaters, think of substituting large jumbo prawns.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package buckwheat noodles, 2 cucumbers, seeded and sliced, 4 scallion/green onion stalks, sliced thin, 1/4 cup cilantro washed whole leaves, and more.

Yes, Cold Buckwheat Noodle Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cold Buckwheat Noodle Salad

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