Buckwheat Sesame Noodles

This recipe is my daughter’s favorite! She loves noodles and doesn’t discriminate with buckwheat noodles. These noodles are low in fat and contain high levels of healthy nutrients. Buckwheat noodles contain 22 percent DV carbohydrates, 4% fiber and 28% protein, so these noodles pack a lot of energy.

There are a ton of buckwheat noodle recipes out there so feel free to edit and use or not use what you want. As you make this recipe more and more, you’ll discover what toppings work for you and what ingredients you like etc. This one is adapted from Week of Menu’s Spicy Sesame Noodles. 🙂

Served cold (or room temperature), this dish can be made in about 15-20 minutes so I love the fact that it’s quick!

INGREDIENTS

2 tablespoons vegetable oil
1 teaspoon red pepper flakes (optional)
4 large cloves of garlic, minced
2 tablespoons peeled and minced fresh ginger (optional)
3 tablespoons sesame oil (or Korean toasted sesame oil)
2 tablespoons soy sauce (I use Kikkoman low sodium for all my cooking)
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons brown sugar
1 1/2 teaspoons salt
1 package, buckwheat noodles
Scallions or chives for garnish
Toasted sesame seeds to sprinkle on top

Vegetables for toppings: I like to add sliced cucumbers (peeled), shredded carrots and sometimes sliced tofu. Feel free to add whatever you like!

In a small saucepan over medium heat, warm vegetable oil.  Add red pepper flakes (optional; I do NOT use this when making this dish for my kids) and cook, stirring, until the oil becomes slightly red and the pepper is fragrant.  If you are not using the red peper flakes, just add the garlic and ginger and cook until fragrant and soft, about 1 minute.  Remove from heat.

In a small bowl, whisk together the sesame oil, soy sauce, brown sugar, balsamic vinegar, sugar and salt.  Whisk in the garlic-ginger mixture.  Set aside.

Cook noodles according to package directions.  Buckwheat noodles only take 4-5 minutes to cook once the water is boiling. Drain and rinse under cold water.  Transfer to a bowl.  Add sauce and coat the noodles.  I use plastic kitchen gloves for this part. LOVE the plastic kitchen gloves! Just before serving, place noodles in serving dish/bowl, and add toppings, sesame seeds and chives or scallions.

For more information on Buckwheat noodles, click here.

Advertisements

One thought on “Buckwheat Sesame Noodles

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s