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Buckwheat-Noodle Salad

Martha Stewart Living, March 1997
  • Yield Serves 4
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Ingredients

  • For the Garnish

    • One 8-ounce package buckwheat soba noodles
    • 2 ounces pea shoots (watercress or mizuna can be substituted)
    • 1/2 mango, pitted, peeled, and cut into 1/2-inch dice
    • 3 tablespoons mango-lime glaze, from Mango and Lime-Glazed Chicken recipe
    • 3 tablespoons peanut butter, without sugar or salt
    • 1/3 cup rice-wine vinegar
    • 2 teaspoons soy sauce
    • 1 teaspoon Asian sesame oil
    • 3/4 teaspoon salt
    • 2 tablespoons roasted unsalted peanuts, coarsely chopped

Directions

  1. Cook the soba noodles until al dente, about 7 minutes. Drain in a colander, and rinse with cold water. Transfer to a large bowl.

  2. Meanwhile, in a small bowl, whisk together peanut butter, vinegar, soy sauce, sesame oil, and salt until well combined and smooth. Pour peanut sauce over the noodles. Add pea shoots, mango, and glaze; toss to combine. Sprinkle with chopped peanuts, and serve immediately.

Recipe Reviews

  • pomegranatesky6
    24 May, 2008

    I totally disagree. I thought the penut sauce was really tasty and went well with the soba noodles. The mango complemented the dish really well.

  • acmkerr
    27 Apr, 2008

    This peanut sauce is by far the worst sauce I have ever made. It was inedible and the vinegar was overwhelming. I would not reccomend this for any reason to anyone. It was awful!