Refreshing Buckwheat Noodle Salad
Refreshing Buckwheat Noodle Salad
A Hearty and Refreshing Salad Featuring Buckwheat Noodles
When the summer heat diminishes your appetite, this buckwheat noodle salad is a perfect light yet satisfying meal. Combining chewy buckwheat noodles with a colorful array of fresh vegetables and plump shrimp, it offers a convenient alternative to rice, making it a wonderfully wholesome and easy option. Enjoy this delightful dish as a light lunch or a nutritious snack.
Salad Ingredients- Buckwheat noodles, 1 serving (approx. 100g)
- Cucumber, 1/2 (approx. 100g)
- Carrot, 1/4 (approx. 45g)
- Red cabbage, 1/6 head (approx. 80g)
- Romaine lettuce, 5 leaves
- Shrimp, 12 pieces
Dressing Ingredients- Soy sauce, 2 Tbsp (approx. 30g)
- Oligosaccharide, 2 Tbsp (approx. 30g)
- Vinegar, 1 Tbsp (approx. 15g)
- Extra virgin olive oil, 2 Tbsp (approx. 25g)
- Sesame seeds, 1 Tbsp (approx. 5g)
- Soy sauce, 2 Tbsp (approx. 30g)
- Oligosaccharide, 2 Tbsp (approx. 30g)
- Vinegar, 1 Tbsp (approx. 15g)
- Extra virgin olive oil, 2 Tbsp (approx. 25g)
- Sesame seeds, 1 Tbsp (approx. 5g)
Cooking Instructions
Step 1
Prepare the fresh vegetables. Wash the cucumber, carrot, and red cabbage thoroughly and cut them into thin julienne strips. Also, cut the romaine lettuce into bite-sized pieces. (Measurements: Cucumber 100g, Carrot 45g, Red cabbage 80g)
Step 2
Let’s make a refreshing dressing to tantalize your taste buds. In a small bowl, combine 2 Tbsp soy sauce, 2 Tbsp oligosaccharide, 1 Tbsp vinegar, 2 Tbsp extra virgin olive oil, and 1 Tbsp sesame seeds. Whisk everything together until well combined. (Measurements: Soy sauce 30g, Oligosaccharide 30g, Vinegar 15g, Olive oil 25g, Sesame seeds 5g)
Step 3
Now it’s time to prepare the plump shrimp. Bring a pot of water to a rolling boil. Once boiling, add the prepared shrimp and blanch for 1-2 minutes. Immediately drain them in a colander, letting excess water drip off. Be careful not to overcook the shrimp, as they can become tough.
Step 4
Next, we’ll cook the buckwheat noodles. You can use the same water used for blanching the shrimp, or for a cleaner taste, use fresh water. Bring the water to a boil, add the buckwheat noodles, and cook for the time indicated on the package, or about 4-5 minutes, until al dente. Once cooked, rinse the noodles thoroughly under cold running water to remove excess starch. Drain them well by shaking off any excess water. This step ensures the noodles remain chewy and don’t clump together.
Step 5
All the preparations are complete! Arrange the julienned cucumber, carrot, red cabbage, and romaine lettuce attractively on a large plate or salad bowl. Place the cooled buckwheat noodles neatly on top, and artfully arrange the blanched shrimp alongside.
Step 6
Finally, generously drizzle the delicious salad dressing you prepared earlier over everything. Your fresh and hearty buckwheat noodle salad is now complete! Feel free to add nuts or baby greens for extra flavor and texture. Enjoy this refreshing dish!
