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    You are in: Home / Recipes / Cold Buckwheat Noodle Salad Recipe
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    Cold Buckwheat Noodle Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    NitaD's Note:

    I found this in a kid's food cookbook and really liked it. If you'd like some heat, add some red pepper flakes to the dressing.

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    Units: US | Metric


    1. 1
      Bring a large pot of water to boil. Add the buckwheat noodles and cook as directed on package. Drain and rinse under cold water to stop the cooking process. Drain again and place them in a bowl; toss with 1 Tbsp of the sesame oil.
    2. 2
      To prepare the dressing, whisk the tahini and peanut butter with the soy sauce and 2 Tbsp of the water in a bowl. Whisk in the remaining 3 Tbsp oil, and the vinegar and broth. Season with the garlic, ginger and scallions.
    3. 3
      Toss the noodles with the dressing. Let sit for 1 hour. Just before serving, add the meat, broccoli, and cilantro to the noodles. Toss to combine.

    Ratings & Reviews:


    Nutritional Facts for Cold Buckwheat Noodle Salad

    Serving Size: 1 (108 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 289.5
    Calories from Fat 202
    Total Fat 22.4 g
    Saturated Fat 3.9 g
    Cholesterol 35.0 mg
    Sodium 431.6 mg
    Total Carbohydrate 6.6 g
    Dietary Fiber 1.8 g
    Sugars 1.2 g
    Protein 17.3 g

    The following items or measurements are not included:

    buckwheat noodles

    rice wine vinegar

    sodium-free chicken broth

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