Buckwheat Noodles with Peanut Sauce
Nutty buckwheat noodles tossed in a creamy, savory peanut sauce with fresh vegetables.
15 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 200g buckwheat noodles
- 3 tbsp smooth peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 clove garlic, minced
- 1 tsp grated ginger
- 2-3 tbsp water (to adjust consistency)
- 1 tbsp sesame oil
- 1 small cucumber, julienned
- 1 carrot, julienned
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
- Red pepper flakes (optional, for heat)
Nutrition Facts
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Instructions
Cook the buckwheat noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Toss with a little sesame oil to prevent sticking.
In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, minced garlic, and grated ginger. Add water gradually until the sauce reaches a smooth, pourable consistency.
Heat sesame oil in a pan over medium heat. Add the cooked noodles and stir-fry for 1-2 minutes to warm them up.
Pour the peanut sauce over the noodles and toss well to coat evenly. Cook for another 1-2 minutes until heated through.
Divide the noodles between two bowls. Top with julienned cucumber, carrot, and sliced green onions.
Garnish with toasted sesame seeds and red pepper flakes if desired. Serve immediately.
Chef's Tips
- Sauce Consistency: If the peanut sauce is too thick, add more water 1 tbsp at a time until desired consistency is reached.
- Protein Boost: Add grilled chicken, tofu, or shrimp for extra protein.
- Vegetable Variations: Swap or add other veggies like bell peppers, bean sprouts, or edamame.
- Spice Level: Adjust the heat by adding more or less red pepper flakes or a dash of sriracha.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently or enjoy cold.
