NZ Woman's Weekly

Buckwheat and green salad recipe

  • Meal Type

  • Servings

  • Courses


This saucy salad is a meal in itself. It’s so easy to prepare and with all those greens, it has to be good for you! The warm dressing has lots of flavour. Add a little extra water if it reduces too much – it’s best when there’s lots of saucy dressing to soak through the noodles.

  • 200g buckwheat noodles (available at the supermarket)*
  • 1 bunch broccolini or 1 small head of broccoli, cut into florets
  • 1 courgette, peeled into ribbons
  • 4 small bok choy, trimmed and sliced in half lengthwise
  • 200g green beans, trimmed and cut in half
  • 1 tbsp sesame oil
  • ¼ cup olive oil
  • 1 red onion, finely sliced
  • 1-2cm piece of ginger, peeled and sliced finely
  • ¼ cup water
  • ¼ cup soy sauce
  • ¼ cup sweet chilli sauce
  • 2 tbsp toasted sesame seeds
  1. Cook the buckwheat noodles in plenty of water for 3-4 minutes or according to packet directions. Drain well and set aside. Blanch the vegetables for 2-3 minutes in boiling water  until just tender and bright green. Drain well and toss  with the noodles. Arrange  on a serving platter.
  2. Meanwhile, heat the oils in  a frying pan and sauté the red onion and ginger until they start to caramelise and soften, then add the water, soy and sweet chilli sauce, then simmer for 1-2 minutes until glossy and bubbling.
  3. Pour over the noodle salad  and scatter with toasted sesame seeds.

* Buckwheat noodles are available in the international aisle of the supermarket. They are sometimes called soba noodles (their Japanese name). These thin noodles made from buckwheat flour are a pale mushroom colour.

Take a look at this baked mushroom stack with haloumi and salsa recipe here.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

more of this author
Issue 1541

Subscribe to the magazine

Simon Barnett’s 7 magic rules

In this week's issue of New Zealand Woman's Weekly magazine: Simon Barnett reveals his seven magic rules for raising girls.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.