Tomato and Cucumber Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
A summer dish of cooked buckwheat noodles tossed lightly with tomatoes, cucumber, and a tangy sauce.
A summer dish of cooked buckwheat noodles tossed lightly with tomatoes, cucumber, and a tangy sauce. The noodles’ nutty flavor pairs well with crisp, refreshing vegetables, making it a good choice for lunch or a light dinner.
Vegetables · 15 minutes to cook
Tips: Drain the noodles well so the sauce doesn’t get watery.
Tips: The tomatoes will release some liquid, so toss everything just before serving to keep it fresh and crisp.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Tomato — 0.5 pc
- Cucumber — 0.5 pc
- Soy sauce — 1 tsp
- Rice vinegar — 1 Tbsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp