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Salad with buckwheat noodles, seaweed, cucumber and asparagus

4 servings

25 minutes

This exquisite Italian salad combines a harmony of flavors and textures. Buckwheat noodles provide a delicate density, wakame seaweed adds marine freshness, while crunchy cucumber and tender asparagus bring lightness. The dressing made from soy sauce, sesame and canola oil, lemon juice, and ginger adds a subtle spiciness. The dish's origins can be traced back to Japanese cuisine, but its adaptation with an Italian twist makes it unique. Such a salad is perfect for a light lunch or dinner, filling the body with nutrients and creating a sense of gastronomic pleasure. Serving it with toasted sesame completes the picture by adding aromatic crunch.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
479.4
kcal
16.9g
grams
18.5g
grams
62.5g
grams
Ingredients
4servings
Asparagus
450 
g
Wakame seaweed
14 
g
Buckwheat noodles
300 
g
Soy sauce
2 
tbsp
Sesame oil
1 
tbsp
Freshly squeezed lemon juice
0.3 
glass
Vegetable oil
2 
tbsp
Grated ginger
10 
g
Cucumbers
1 
pc
Roasted sesame
2 
tbsp
Green onion feathers
2 
pc
Salt
 
to taste
Cooking steps
  • 1

    Soak the seaweed in warm water and after 10 minutes place it in a strainer to drain excess liquid.

    Required ingredients:
    1. Wakame seaweed14 g
  • 2

    In a large pot of salted water, boil the asparagus stems for 2 minutes, then transfer them to a steam bath using tongs. Cut the cold asparagus into pieces 1.5-3 cm long at a slight angle.

    Required ingredients:
    1. Asparagus450 g
  • 3

    In another pot of boiling salted water, cook the buckwheat noodles according to the package instructions; drain the water, rinse under cold water, and set aside for a while.

    Required ingredients:
    1. Buckwheat noodles300 g
  • 4

    In a small bowl, mix soy sauce, sesame and canola oil, lemon juice, and ginger.

    Required ingredients:
    1. Soy sauce2 tablespoons
    2. Sesame oil1 tablespoon
    3. Vegetable oil2 tablespoons
    4. Freshly squeezed lemon juice0.3 glass
    5. Grated ginger10 g
  • 5

    Squeeze the seaweed by hand to remove excess moisture.

    Required ingredients:
    1. Wakame seaweed14 g
  • 6

    In a large bowl, mix the noodles, asparagus, seaweed, cucumber, sesame seeds, onion, and soy dressing. Add salt to taste.

    Required ingredients:
    1. Buckwheat noodles300 g
    2. Asparagus450 g
    3. Wakame seaweed14 g
    4. Cucumbers1 piece
    5. Roasted sesame2 tablespoons
    6. Green onion feathers2 pieces
    7. Soy sauce2 tablespoons
    8. Salt to taste
  • 7

    Serve on separate plates as desired, sprinkled with sesame seeds on top.

    Required ingredients:
    1. Roasted sesame2 tablespoons

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