Cockle and Wild Chive Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
A spring salad of cockles, wild chives, and buckwheat noodles lightly tossed in a soy dressing.
A spring salad of cockles, wild chives, and buckwheat noodles lightly tossed in a soy dressing. Chewy cockles, fragrant chives, and savory seaweed flakes come together for a satisfying lunch.
Salads & light · 25 minutes to cook
Tips: Rinse the buckwheat noodles under cold water and drain them well so the dressing doesn’t get watery.
Tips: To keep the chives fragrant, don’t let them sit in the dressing for long; toss everything together just before serving.
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Ingredients (1 serving)
- Cockle meat — 80 g
- Cooked buckwheat noodles — 1 serving
- Wild chives — 30 g
- Seaweed flakes — 1 Tbsp
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 0.5 clove
- Toasted sesame seeds — 1 tsp