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: 12 lb buckwheat noodle; ¼ cup sesame oil; ¼ cup tahini; ¼ cup smooth peanut butter; 2 tablespoons soy sauce; 2 tablespoons water; 1 tablespoon rice wine vinegar; ⅓ cup sodium-free chicken broth; 2 garlic cloves, minced; 1 teaspoon fresh ginger; 3 scallions, thinly sliced; 2 cups shredded cooked chicken; 1 cup steamed broccoli floret; 1 tablespoon chopped cilantro

Servings: persons

12 lb buckwheat noodle
¼ cup sesame oil
¼ cup tahini
¼ cup smooth peanut butter
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon rice wine vinegar
⅓ cup sodium-free chicken broth
2 garlic cloves, minced
1 teaspoon fresh ginger
3 scallions, thinly sliced
2 cups shredded cooked chicken
1 cup steamed broccoli floret
1 tablespoon chopped cilantro

1
Bring a large pot of water to boil.
2
Add the buckwheat noodles and cook as directed on package.
3
Drain and rinse under cold water to stop the cooking process.
4
Drain again and place them in a bowl; toss with 1 Tbsp of the sesame oil.
5
To prepare the dressing, whisk the tahini and peanut butter with the soy sauce and 2 Tbsp of the water in a bowl.
6
Whisk in the remaining 3 Tbsp oil, and the vinegar and broth.
7
Season with the garlic, ginger and scallions.
8
Toss the noodles with the dressing.
9
Let sit for 1 hour.
10
Just before serving, add the meat, broccoli, and cilantro to the noodles.
11
Toss to combine.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 12 lb buckwheat noodle, ¼ cup sesame oil, ¼ cup tahini, ¼ cup smooth peanut butter, 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.

That's it — enjoy your meal!

Cold Buckwheat Noodle Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions