This buckwheat noodle salad made in the Korean style is cool and full of flavor. It's a delicious dish for any event because it has buckwheat noodles, crunchy vegetables, and a savory dressing.
Ingredients: 150g buckwheat noodles. 1 cucumber, julienned. 1 carrot, julienned. 2 green onions, thinly sliced. 1/4 cup soy sauce. 2 tbsp rice vinegar. 1 tbsp sesame oil. 1 tbsp honey. 1 clove garlic, minced. 1 tsp ginger, minced. 1/2 tsp red pepper flakes. 1 tbsp sesame seeds. Salt and pepper to taste.
Instructions: Cook buckwheat noodles according to package instructions. Drain and rinse under cold water. In a large bowl, combine cooked noodles, cucumber, carrot, and green onions. In a separate small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes. Pour the dressing over the noodle mixture and toss until well combined. Sprinkle sesame seeds over the salad and toss again. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving. Serve cold and enjoy!
Sofia Lambert
