Tuesday, May 22, 2012

Buckwheat Noodles with Green Beans & Toasted Sesame-Lime Vinaigrette

Buckwheat Noodles with Green Beans & Toasted Sesame-Lime Vinaigrette

  • 1 package buckwheat soba noodles, cooked to al dente, drained and rinsed
  • 1/2 pound green beans, trimmed, cut into 1″ lengths and blanched
  • 1 cucumber, peeled, seeded and cut into 1/2″ pieces
  • 1 c. cherry tomatopes, cut in half
  • 1-2 spring onions, cut into paper thin slices
  • 1 c. cooked chicken or tofu, cut into 1/2″ pieces
  • small handful cilantro leaves
  • 1/3 c. roasted peanuts, coarsely chopped
  • 1/3 c. freshly squeezed lime juice
  • 3 Tbs. fish sauce
  • 2 Tbs. “rooster” chile sauce or siracha (to taste)
  • 1 Tbs. sugar
  • 2 Tbs. tamari sauce
  • 3 Tbs. toasted sesame oil

Make dressing.  Place lime juice, fish sauce, chile sauce, sugar and tamari in a small bowl.  Whisk in sesame oil until well blended.

Place all salad ingredients together in a large bowl, reserving a small amount of peanuts and cilantro for garnish.  Add dressing, toss well, garnish and serve.

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