Buckwheat Noodle Salad

Buckwheat Noodle Salad

The best time for me to eat raw are weekday breakfasts and lunches (which, I guess, covers most of my meals). Our household weekday breakfast is commonly just a lot of fruits and nuts. And If I am at home at lunch time, I also grab something fresh from the fridge and enjoy raw. I may add some hemp seeds or nut butter to add some needed carbs and protein.
 Yesterday, I had a friend over and I am still hesitant to serve fully raw (depending on my guest, of course). Not everybody perceives a raw meal as a “meal” per se. But I was in the mood so I found a midway: A buckwheat noodle salad incorporating a ton of fresh ingredients and a rich sauce. Here is the recipe:

Buckwheat Noodle Salad
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Salad
Cuisine: Vegan
Servings: 2 servings
Author: Dreamy Leaf
  • 2 tablespoon rice vinegar
  • 2 tablespoon tamari or soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon toasted sesame oil optional
  • 1 teaspoon chili sauce Sriracha
  • 1 teaspoon peeled and finely grated fresh ginger
  • 1 teaspoon maple syrup
  • 2 ounces buckwheat noodles cooked according to package directions, rinsed under cold water and drained
  • 2 carrots peeled
  • 2 English cucumbers
  • 3/4 cup sugar snap peas sliced
  • 1 mango cubed
  • 2 cup arugula
  • 1/2 red onion thinly sliced
  • 1 tablespoon hemp seeds
  1. Whisk vinegar, maple syrup, ginger, tamari, sesame oil, olive oil and chili sauce in a bowl until combined.
  2. I spiraled the cucumbers and carrots but chopped would be just as good.
  3. Toss all the ingredients together with the sauce.

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4 thoughts on “Buckwheat Noodle Salad

  1. This looks amazing! Any idea what I could try subbing for the mango (not such a fan) – would rock melon or peach work? I’m imagining the sweet juiciness adds something pretty special to the salad, so I don’t just want to leave it out 😉

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