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Buckwheat Noodles with Green Beans & Toasted Sesame-Lime Vinaigrette
This lovely tangle of slippery, sesame-scented noodles and crisp beans makes a cool, easy recipe - whip up a big batch for lazy days and late evenings, so you don’t have to step away from your favorite summer activities for long.
This great recipe comes to us from Farmhouse Delivery!
This great recipe comes to us from Farmhouse Delivery!
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Ingredients
- 1 package buckwheat soba noodles, cooked to al dente, drained and rinsed
- 1/2 pound green beans, trimmed, cut into 1" length and blanched
- 1 cucumber, peeled, seeded and cut into 1/2" pieces
- 1 c cherry tomatoes, cut in half
- 1 - 2 spring onions, cut into paper thin slices
- 1 c cooked tofu or protein of choice, cut into 1/2" pieces
- small handful cilantro leaves
- 1/3 c roasted peanuts, coarsely chopped
- 1/3 c freshly squeezed lime juice (for the dressing)
- 3 Tbsp fish sauce (for the dressing)
- 2 Tbsp rooster chile sauce or sriracha, or to taste (for the dressing)
- 1 Tbsp sugar (for the dressing)
- 2 Tbsp tamari sauce (for the dressing)
- 3 Tbsp toasted sesame oil
Instructions
Step 1
Make dressing. Place lime juice, fish sauce, chile sauce, sugar and tamari in a small bowl. Whisk in sesame oil until well blended.
Step 2
Place all salad ingredients together in a large bowl, reserving a small amount of peanuts and cilantro for garnish. Add dressing, toss well, garnish and serve.