My dad found this recipe online and because it looked delicious, we both tackled the recipe for dinner one night, with me cooking the soba (buckwheat) noodles and making the sauce, while my dad cut up all the vegetables and prepped all the other ingredients. After putting all the ingredients together and mixing the noodles in the sauce, we sampled our finished product. To my amazement, it was delicious! I had about 2-3 bowls of it for dinner, and because I was so obsessed with this recipe, I thought I would share it so you could make it as well.
Ingredients:
1. 1/4 cup and 2 tbsp rice vinegar
2. 1 tsp white sugar
3. 2 tbsp minced ginger
4. 1 tbsp honey
5. 2 tbsp tamari
6. 2 tsp toasted sesame oil
7. 1/4 cup canola oil
8. 12 ounces buckwheat noodles
9. 1 carrot, grated
10. 1 red bell pepper, thinly sliced
11. 1/4 english cucumber, grated
12. 3 green onions, thinly sliced
13. 1/4 cup cilantro, chopped
14. 2 tsp Sriracha
Procedure:
1. Whisk the vinegar, sugar, ginger, honey, tamari, sesame oil, and sriracha together in a large bowl.
2. After those ingredients in step 1 are mixed together, slowly stir in the canola oil and continue stirring until the oil is mixed in with the rest of the dressing.
3. Cook your buckwheat noodles according to the cooking directions on the package. After the noodles are done cooking, pour them into a strainer, rinse them with cold water, then drain the water so only the noodles are left.
4. While the noodles are cooking, grate your carrot and cucumber. Thinly slice your red bell pepper and green onions, and chop up the cilantro.
5. Pour your noodles into the large bowl with the sauce, add the carrot, cucumber, green onions, red bell pepper, and cilantro, and mix everything together until the sauce has coated all the noodles and everything is mixed evenly.
6. Add more sriracha if you desire a spicier effect, then put some of the finished product into a bowl or plate, and enjoy!
Ingredients:
1. 1/4 cup and 2 tbsp rice vinegar
2. 1 tsp white sugar
3. 2 tbsp minced ginger
4. 1 tbsp honey
5. 2 tbsp tamari
6. 2 tsp toasted sesame oil
7. 1/4 cup canola oil
8. 12 ounces buckwheat noodles
9. 1 carrot, grated
10. 1 red bell pepper, thinly sliced
11. 1/4 english cucumber, grated
12. 3 green onions, thinly sliced
13. 1/4 cup cilantro, chopped
14. 2 tsp Sriracha
Procedure:
1. Whisk the vinegar, sugar, ginger, honey, tamari, sesame oil, and sriracha together in a large bowl.
2. After those ingredients in step 1 are mixed together, slowly stir in the canola oil and continue stirring until the oil is mixed in with the rest of the dressing.
3. Cook your buckwheat noodles according to the cooking directions on the package. After the noodles are done cooking, pour them into a strainer, rinse them with cold water, then drain the water so only the noodles are left.
4. While the noodles are cooking, grate your carrot and cucumber. Thinly slice your red bell pepper and green onions, and chop up the cilantro.
5. Pour your noodles into the large bowl with the sauce, add the carrot, cucumber, green onions, red bell pepper, and cilantro, and mix everything together until the sauce has coated all the noodles and everything is mixed evenly.
6. Add more sriracha if you desire a spicier effect, then put some of the finished product into a bowl or plate, and enjoy!
