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Buckwheat Noodle Salad

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Buckwheat Noodle Salad

Serves 4  | Prep Time: 12 minutes | Cook Time: 15 minutes

A yummy noodle salad that you can make anytime of the year. Feel free to sub some of the vegetables as always.

Ingredients

For the Spicy Peanut Sauce:

  • 5 tablespoons peanut butter
  • 5 tablespoons water
  • 5 tablespoons soy sauce, or tamari for gluten free
  • 1 tablespoons sesame oil (optional – for flavor)
  • 2 tablespoons honey
  • Juice of 1 lime
  • 1 clove garlic
  • 1/4 cup chili sauce like sriracha (more or less depending on spice tolerance)

For the Salad:

  • 1 pound chicken breast/ or thigh
  • 1 red bell pepper, sliced
  • 3–4 cups thinly sliced purple cabbage
  • 10 ounces buckwheat noodles
  • Fresh cilantro or basil to taste
  • Crushed peanuts for topping

Chef Tips

Remember toasting nuts adds more flavor. Feel free to toast the nuts.

Preparation

Step 1 (for the Spicy Peanut Sauce)

Puree sauce ingredients in a food processor or blender. Add the peanuts last so you can control how chunky it is (I like to leave it a little more on the chunky side).

Step 2 (for the chicken)

Season the chicken with salt and pepper. Cook the chicken in a skillet over medium high heat. When the chicken is cooked through, set aside until cool enough to handle and shred/or thinly slice the meat.

Step 4

Cook the noodles according to package directions (usually just boiling for a few minutes). Be sure to rinse the noodles in cold water after it’s cooked. 

Step 5

Toss everything together with enough dressing to generously coat everything. Serve hot or cold!