Spicy & Tangy Bibim Buckwheat Noodles Salad
Easy & Healthy Buckwheat Noodle Salad Recipe: A Perfect Summer Meal
This recipe features a refreshing buckwheat noodle salad made with chewy noodles, crisp salad greens, and tender crab sticks, all tossed in a zesty and sweet dressing. It’s a light yet satisfying meal option.
Main Ingredients- 1 bundle Buckwheat noodles (approx. 200g)
- A handful of fresh salad greens (e.g., lettuce, romaine, baby greens)
- 1/4 Bell pepper (use various colors for visual appeal)
- 2 Crab sticks (imitation crab meat)
- 1 Hard-boiled egg (optional)
Spicy & Tangy Dressing- 1 Tbsp Soy sauce
- 1 Tbsp Oligosaccharide or corn syrup (adjust sweetness to taste)
- 1 Tbsp Sesame oil
- 1/2 Tbsp Vinegar (for tanginess)
- 1/2 Tbsp Gochugaru (Korean chili flakes, adjust spiciness)
- 1 Tbsp Toasted sesame seeds or ground sesame seeds
- 1 Tbsp Soy sauce
- 1 Tbsp Oligosaccharide or corn syrup (adjust sweetness to taste)
- 1 Tbsp Sesame oil
- 1/2 Tbsp Vinegar (for tanginess)
- 1/2 Tbsp Gochugaru (Korean chili flakes, adjust spiciness)
- 1 Tbsp Toasted sesame seeds or ground sesame seeds
Cooking Instructions
Step 1
First, prepare 1 bundle of buckwheat noodles (usually around 200g). Boiling enough noodles and rinsing them in cold water will help maintain their chewy texture.
Step 2
Place the buckwheat noodles in boiling water and cook according to package instructions (typically 3-4 minutes). Immediately rinse the cooked noodles thoroughly under cold running water to remove excess starch. Drain them well in a colander to remove all excess water. This step ensures the noodles don’t become mushy and retain their delightful chewiness.
Step 3
Let’s make the delicious dressing! In a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp oligosaccharide (or corn syrup), 1 Tbsp sesame oil, 1/2 Tbsp vinegar, 1/2 Tbsp gochugaru (Korean chili flakes), and 1 Tbsp toasted sesame seeds. Stir everything together with a spoon until well combined and the flavors meld.
Step 4
Prepare the vegetables and crab sticks. Wash the salad greens thoroughly, pat them dry, and chop them into bite-sized pieces. Thinly slice the bell pepper to add color. Gently shred the crab sticks lengthwise; this helps them absorb the dressing beautifully.
Step 5
In a large mixing bowl, combine the drained buckwheat noodles, prepared salad greens, and shredded crab sticks. Add the dressing gradually, in 2-3 additions, rather than all at once. Gently toss everything together, being careful not to mash the noodles or vegetables. It’s important to taste as you go and adjust the seasoning to your preference. For an even more satisfying meal, you can add a hard-boiled egg on the side!
