New This Month

Buckwheat-Noodle Salad


Serve this Asian salad with our Mango-and-Lime-Glazed Chicken.

  • Servings: 4

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.

Reviews Add a comment

  • 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!