Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad combines boiled buckwheat noodles, chicken breast, and leafy greens with a light sesame dressing.
This salad combines boiled buckwheat noodles, chicken breast, and leafy greens with a light sesame dressing. It makes a refreshing lunch or simple dinner on a hot day, bringing together the mild flavor of buckwheat and the crispness of fresh vegetables.
Noodles · 20 minutes to cook
Tips: Drain the buckwheat noodles thoroughly after rinsing so the sauce does not become watery.
Tips: Add the sauce just before eating to keep the baby greens crisp.
Tips: Let the chicken breast cool for about five minutes after boiling before shredding it so it is less dry.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Chicken breast — 100 g
- Baby greens — 60 g
- Cucumber — 0.5 pc
- Cherry tomatoes — 5 pc
- Toasted sesame seeds — 1 Tbsp
- Soy sauce — 2 tsp
- Vinegar — 2 tsp
- Sesame oil — 1 tsp
- Honey — 1 tsp
- Garlic — 0.5 tsp