Buckwheat-Noodle Salad

  • Servings: 4
Buckwheat-Noodle Salad

Source: Martha Stewart Living, March 1997


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


  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.


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