Buckwheat Noodle Salad

5 Jan

This is one of my favorite recipes to make with leftover pasta.  I made two boxes the other night just so I had leftovers!  You can find buckwheat noodles in the Asian section of the grocery, but I usually just use whole wheat spaghetti.  The recipe calls for broccoli slaw, but the store was out, so I blanched a broccoli crown, and threw in some carrot shreds and grated fresh ginger.  You could also add baby corn, red peppers, slivered almonds, shrimp – really anything you like.  It keeps well for a day or two, but not much longer. 

Buckwheat Noodle Salad

  • 5 T soy sauce
  • 4 T seasoned rice vinegar
  • 1 T lemon juice
  • 1 tsp sugar
  • 1 T vegetable oil
  • 8 oz buckwheat (soba) noodles, or whole wheat spaghetti
  • 4 scallions, thinly sliced
  • 2 c broccoli slaw

Cook noodles according to package directions, drain, and cool.  Meanwhile, combine soy sauce through oil in a large bowl.  Add scallions, broccoli slaw, and noodles.  Toss gently, cover, and refrigerate.

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