Asian Buckwheat Noodle Salad
The rainbow of colours in this salad is both attractive and indicative of a diverse array of nutrients. Inordinately high in antioxidant vitamins A and C, it’s also high in calcium and iron. One thing to note: although buckwheat itself is gluten-free, most buckwheat noodles sold in North America contain wheat – so they’re not a gluten-free choice. Make sure to read the label carefully if you have a sensitivity.
Ingredients:
| Salad Ingredients: | ||
| Buckwheat noodles | 2 bundles | 2 bundles |
| Baby bok choy, finely sliced | 3 each | 3 each |
| Snow peas | ¼ cup | 60 mL |
| Sugar snap peas | ¼ cup | 60 mL |
| Carrots, grated | ¼ cup | 60 mL |
| Red peppers, julienned | ¼ cup | 60 mL |
| Radishes, finely sliced | ⅛ cup | 30 mL |
| Sesame seeds | ⅛ cup | 30 mL |
| Dressing Ingredients: | ||
| Rice vinegar | ⅜ cup | 90 mL |
| Maple syrup or honey | 1 Tbsp | 15 mL |
| Soy sauce | ⅛ cup | 30 mL |
| Lime juice | ¼ cup | 60 mL |
| Sesame oil | ⅛ cup | 30 mL |
| Canola oil | ¼ cup | 60 mL |
Directions:
- Cook noodles until al dente, about 7 minutes. Drain, and rinse with cold water. Transfer to large bowl.
- Cut all vegetables as specified, and add to noodles. Toss to combine.
- In a small bowl, whisk dressing ingredients together. Pour over noodle mixture, and toss until evenly distributed.
- Garnish with sesame seeds.
- Serve!
Makes 3 servings (304 g /serving). 1 serving = approx. 1 cup
