Buckwheat Noodle Salad with Soy and Orange Dressing
Buckwheat Noodles are also known as Soba noodles, a very popular food in Japan made from the buckwheat flour. I once read that these noodles are typically cooked and served cold with a variety of dipping sauces or clear broth. To be honest, in my experience cooking with soba noodles, I also prefer them in salads or a clear broth like my mushroom broth. In fact here is a buckwheat noodle recipe I shared previously. Along with the other health benefits that buckwheat has, it’s also gluten-free.
Did you know that I have an intimate relation with noodles? Noodles are a large street food in Mauritius. If I were there, I would be eating it like twice a week. How blessed is Mauritius to have all the different food cultures? Creole, Chinese, Indian, French and Portuguese.
Me being away from home means I have to gather the tropical taste and memory into my dishes. Sometimes it becomes difficult as some Mauritian dishes could be quite on the unhealthy side, like noodles. But I know how to change an unhealthy dish into a healthy version! A great example is my buckwheat crepes. (Crepes are a regular tea-time snack in Mauritius) It tastes absolutely incredible but using white flour too often is not okay, so I change the flour.
You want a recipe with white flour because you want savoury crepes right away? Ok here is a delicious looking recipe from the gorgeous Peachy Tales from Mauritius. Sshuuu don’t tell anyone I gave you.
I served this buckwheat noodle salad with soy and orange dressing with a quick boiled egg on top. But eat it without or with any other protein of choice. This buckwheat noodle salad is perfect to use cold in a lunch box or pre-made dinner. Though it’s worth mentioning that I had some of the left-over cold noodles with a hot and spicy curry the next day and it tasted incredible. Next time I might make a curry to go with this salad. Good hot and cold combo.
- 1 packet of 100% buckwheat Noodle
- 1 red pepper
- 1 cucumber
- 1/2 red cabbage
- about a cup of sprouts
- Bunch of fresh coriander
- Spring onions
- 1/4 cup of freshly squeezed orange juice
- 1/4 inch of ginger grated
- 1/2 clove of garlic grated
- 1 table spoon of tamari (reduced sodium if possible)
- 1/3 cup of white sesame seeds
- 2 table spoons of sesame oil
- Cook the soba noodles as directed on the packet. It should take about 5-8 minutes. Pour some oil to the pot.
- When the noodles are cooked, remove it from the heat, rinse under cold water to prevent it from sticking.
- Allow the noodles to cool completely.
- While the noodles are cooling, chop all your vegetables to any size or shape you desire.
- In a jar add the grated garlic, ginger, tamari sauce and the orange juice. You can also add some more sesame oil here. Shake the jar to mix the content.
- Check whether the noodles are cool now. Add the vegetables to hot noodles will part-cook the vegetables which you don't want. This is a fresh raw veg & noodle salad.
- Toss the noodles with the vegetables and the dressing and the sesame seeds.
- You can either refrigerate for few hours or eat it fresh.
- I prefered it fresh. However the following day I had the leftover salad with some hot curry. It was a great hot and cold mixture.
You don’t even have to be religious about the vegetables. Use whatever you have, any quantity you have. If you prefer more veggies add more. If you prefer more noodles then add less of the vegetables. Even for the dressing, taste as you make it. Add more ginger if you like it or less orange. Food and taste is a personal thing. Take inspirations from here and work your way.
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture#everydaycookingwithmira on Instagram or Facebook so we can see what you come up with. Till then Keep Well!