Chilled Buckwheat Noodle Salad

Chilled Buckwheat Noodle Salad is a refreshing and nutritious Korean dish that combines nutty buckwheat noodles with crisp vegetables and a savory sesame dressing. Perfect for a light meal, this salad is both satisfying and packed with flavor.

Ingredients

• Buckwheat noodles - 100 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, thinly sliced
• Green onions - 2, chopped
• Sesame oil - 2 tablespoons
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Honey - 1 teaspoon
• Sesame seeds - 1 tablespoon, toasted
• Salt - to taste
• Pepper - to taste

Steps

1. Bring a pot of water to a boil. Add the buckwheat noodles and cook according to package instructions, typically 5-7 minutes, until tender.
2. Once cooked, drain the noodles and rinse them under cold water until completely cooled. Drain well and set aside.
3. In a large bowl, combine the julienned cucumber, carrot, red bell pepper, and chopped green onions.
4. In a separate small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, salt, and pepper to create the dressing.
5. Add the cooled buckwheat noodles to the bowl with the vegetables and pour the dressing over the top.
6. Toss everything gently to combine, ensuring the noodles and vegetables are well-coated with the dressing.
7. Serve chilled, garnished with toasted sesame seeds.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in antioxidants and vitamins from fresh vegetables.

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