Sesame Noodle Salad

Buckwheat noodles with various vegetables and sesame oil make a delicious, protein-packed Asian noodle salad.

Yield 4 servings
Time 10 minutes
  • medium saucepan
  • colander
  • grater
  • small bowl
  • whisk
  • large bowl
  • wooden spoon
  • 5 oz buckwheat noodles
  • 2 T sesame oil
  • ¼ c soy sauce or Braggs
  • ¼ c rice vinegar
  • ½ c cucumber
  • 1 c carrots
  • 6 large radishes
  • 3 green onions
  • 2-4 T gomashio
Directions Cook noodles for about 8 minutes, until just tender. Drain and rinse under cold water.

Meanwhile, seed and grate the cucumber, grate the carrots, and slice the radishes and green onions.

Whisk together the sesame oil, soy sauce, and vinegar, then toss with the noodles. Add vegetables, toss, and garnish with gomashio.

Notes Adapted from How it all vegan! Irresistible recipes for an animal-free diet, by Tanya Barnard and Sarah Kramer – read my review.

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