Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1/4 cup plus 2 tablespoons rice vinegar

  2. 1 teaspoon sugar

  3. 2 tablespoons peeled and finely grated fresh ginger

  4. 1 tablespoon honey

  5. 2 tablespoons tamari

  6. 2 teaspoons toasted sesame oil

  7. 2 teaspoons chili sauce (recommended: Sriracha)

  8. 1/4 cup canola oil

  9. 12 ounces buckwheat noodles, cooked according to package directions, rinsed under cold water and drained

  10. 1 carrot, peeled and grated on box grater

  11. 1 red bell pepper, seeded and julienned

  12. 1/4 English cucumber, peeled and grated on a box grater

  13. 3 green onions, thinly sliced

  14. 1/4 cup chopped fresh cilantro leaves

Instructions Jump to Ingredients ↑

  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.

  3. Serves 4 Calories: 508 Total Fat: 18 grams Saturated Fat: 1 gram Protein: 11 grams Total carbohydrates: 75 grams Sugar: 8 grams Fiber: 2 grams Cholesterol: 0 milligrams Sodium: 564 milligrams

Comments

882,796
Send feedback