Buckwheat Noodle Salad
4 servings
75 minutes
Buckwheat noodle salad is a harmony of Eastern flavors and freshness. The roots of the dish trace back to Chinese cuisine, where buckwheat noodles are valued for their nutrition and subtle nutty aroma. The lightness of spinach, sweetness of carrots, and richness of soybeans create a balanced ensemble. The dressing made from soy sauce, miso paste, and lime juice adds zest to the dish, while grated ginger provides a bright, refreshing note. This salad is perfect as a light dinner or side dish to main courses; it fills you with energy and vitality. The unique texture of buckwheat noodles makes it interesting in presentation, and the combination of fresh and rich flavors turns each bite into a small gastronomic journey.
1
In a large pot, bring salted water to a boil, add noodles and carrots, and cook for 2-4 minutes until the noodles and carrots are soft. Then add beans for 30 seconds to warm them, then drain the water and set aside.
- Buckwheat noodles: 100 g
- Carrot: 1 piece
- Soybeans: 400 g
2
In a large salad bowl, whisk together soy sauce, lime juice, miso paste, wine or sugar. Add spinach, noodles, carrots, beans, green onions and mix. Add salt and pepper to taste.
- Soy sauce: 2 tablespoons
- Lime juice: 1 tablespoon
- Miso paste: 2 tablespoons
- Sweet rice wine: 1 tablespoon
- Fresh spinach leaves: 300 g
- Green onions: 70 g
- Salt: to taste
- Ground black pepper: to taste
3
Garnish with grated ginger and serve at the table.
- Grated ginger: 1 tablespoon