NZ Woman's Weekly

Buckwheat and green salad recipe

Buckwheat and green salad recipe
  • Meal Type

    Salad
  • Servings

    4
  • Courses

    Dinner

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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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