Buckwheat Noodle Salad

Name: Buckwheat Noodle Salad with Ginger-Sesame Dressing
Yield: 4 servings
Cuisine: asian
Ingredients: 1/4 cup plus 2 tablespoons rice vinegar; 1 teaspoon sugar; 2 tablespoons peeled and finely grated fresh ginger; 1 tablespoon honey; 2 tablespoons tamari; 2 teaspoons toasted sesame oil; 2 teaspoons chili sauce (recommended: Sriracha); 1/4 cup canola oil; 12 ounces buckwheat noodles, cooked according to package directions, rinsed under cold water and drained; 1 carrot, peeled and grated on box grater; 1 red bell pepper, seeded and julienned; 1/4 English cucumber, peeled and grated on a box grater; 3 green onions, thinly sliced; 1/4 cup chopped fresh cilantro leaves

A vibrant buckwheat noodle salad tossed with a balanced ginger-sesame vinaigrette and fresh grated carrots. This Asian-inspired cold noodle dish comes together in minutes and holds well for meal prep.

🌍Asian 🏷️Noodles 🏷️Side dish 🏷️Low-cholesterol 🏷️Easy side dish recipes Gluten free

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🏷️Asian noodle

Total

Servings

Difficulty

Medium

Recipe Source

View original recipe

From Food Network

Ingredients

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1/4 cup plus 2 tablespoons rice vinegar
1 teaspoon sugar
2 tablespoons peeled and finely grated fresh ginger
1 tablespoon honey
2 tablespoons tamari
2 teaspoons toasted sesame oil
2 teaspoons chili sauce (recommended: Sriracha)
1/4 cup canola oil
12 ounces buckwheat noodles, cooked according to package directions, rinsed under cold water and drained
1 carrot, peeled and grated on box grater
1 red bell pepper, seeded and julienned
1/4 English cucumber, peeled and grated on a box grater
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro leaves

14 Ingredients

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Instructions

1
Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chili sauce in a large bowl until combined. Slowly whisk in the canola oil until the dressing is emulsified.
2
Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve.

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Tips & Notes

Pro tips

Rinse cooked buckwheat noodles under cold water immediately to stop the cooking process and prevent them from becoming mushy.
Whisk the dressing ingredients together before tossing to ensure the honey and sugar fully dissolve and distribute evenly.
Grate the ginger finely on a box grater for maximum flavor integration into the dressing—avoid using pre-minced ginger from a jar, which lacks freshness.
Toss the salad gently but thoroughly just before serving to coat all noodles evenly without breaking them apart.

Substitutions

Rice vinegar → white wine vinegar or apple cider vinegar (use same amount, vinegar flavor will be slightly sharper)
Tamari → low-sodium soy sauce or coconut aminos (use 1:1 ratio; aminos add slight sweetness)
Toasted sesame oil → regular sesame oil or walnut oil (regular sesame oil is milder; walnut oil adds nuttiness)
Chili sauce (Sriracha) → gochujang thinned with a teaspoon of water, or red pepper flakes to taste

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; keep dressing separate if storing longer than 1 day to prevent sogginess.

Common Questions

Can I make this salad ahead of time?

Yes. Cook and cool the noodles, then store them separate from the dressing in the refrigerator for up to 2 days. Toss together just before serving to prevent the noodles from becoming soggy.

Is buckwheat noodle salad gluten-free?

Buckwheat noodles are naturally gluten-free, but always check the package label for cross-contamination warnings. This recipe uses tamari instead of soy sauce for a certified gluten-free option.