Tangy Buckwheat Noodle Salad
A Refreshing and Satisfying Buckwheat Noodle Salad with a Zesty Kick!
I recall arriving in Toronto years ago with just my young daughter. My husband, worried about leaving his wife and child alone, would visit frequently. It was summer, and the sun setting so late, around 9:40 PM, felt unsettling when I was alone with my daughter in the large house. The prolonged daylight made it seem as though the day would never end, trapping me in that unfamiliar time, which made me quite melancholy. Consequently, I found it hard to look away from the window until sunset. Human nature is fickle, isn’t it? Now that I’m accustomed to this place, I appreciate the long summer days, saying they allow for a more extended day. When the cool breeze of early autumn hints at shorter days, I sometimes feel a pang of regret. I had bought buckwheat noodles to make soba, which my son loves, but kept postponing making the dipping sauce. Eventually, I stumbled upon the neglected noodles tucked away somewhere. With the days being so long, the midday meal feels like lunch, and even the evening meal feels like lunch, leading to late dining. Seeing the noodles reminded me to have a light dinner of salad. Due to the humid weather this summer, my beloved perilla leaves and peppers didn’t grow well, leaving me uninspired. However, I went to my neglected garden and picked some kale, mustard greens, and lettuce. I made a sweet and sour dressing, added a good amount of wasabi for that pleasant sinus tingle, and tossed it all together. Taking a big bite of the vegetable-laden noodles, I found myself wishing again for those long, bright summer days to last forever.
Main Ingredients- 2-3 handfuls fresh salad greens (like kale, mustard greens, lettuce)
- 1 portion buckwheat noodles
Zesty Salad Dressing- 2 Tbsp sugar
- 2 Tbsp vinegar (rice vinegar or apple cider vinegar recommended)
- 2 Tbsp soy sauce
- 2 Tbsp olive oil
- 0.5 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 1 Tbsp wasabi (tube or fresh paste)
- 1 Tbsp lemon juice (optional, adjust for desired tanginess)
- 2 Tbsp sugar
- 2 Tbsp vinegar (rice vinegar or apple cider vinegar recommended)
- 2 Tbsp soy sauce
- 2 Tbsp olive oil
- 0.5 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 1 Tbsp wasabi (tube or fresh paste)
- 1 Tbsp lemon juice (optional, adjust for desired tanginess)
Cooking Instructions
Step 1
First, let’s prepare the delicious salad dressing. In a small bowl, combine the sugar, vinegar, soy sauce, olive oil, oyster sauce, minced garlic, wasabi, and lemon juice (if using). Whisk everything together thoroughly with a whisk until well combined. Once mixed, place the bowl in the refrigerator to chill, which will enhance the dressing’s flavors.
Step 2
Now, it’s time to cook the buckwheat noodles. Bring a large pot of water to a boil. Add a pinch of salt and a drop of oil to the boiling water. Once the water is at a rolling boil, carefully add the buckwheat noodles. Cook them for approximately 4 minutes, or about 30 seconds to 1 minute less than the time indicated on the package. Be careful not to overcook them, as they can become mushy.
Step 3
Once the noodles are cooked, immediately drain them using a colander. Rinse them thoroughly under cold running water. This step removes excess starch, resulting in a chewier texture and ensures the noodles are refreshingly cold for the salad.
Step 4
After rinsing and ensuring all the water has been drained, gently toss the buckwheat noodles with a small amount of olive oil. This prevents the noodles from sticking together and keeps them nicely separated.
Step 5
Wash the salad greens thoroughly and spin them dry or pat them completely dry with paper towels. Excess water can dilute the dressing, so dryness is key. Tear or chop the greens into bite-sized pieces. If using tougher greens like kale, you might consider a quick blanch in boiling water for a more tender texture.
Step 6
Place the prepared buckwheat noodles in a serving bowl. Pour half of the chilled salad dressing over the noodles. Gently toss the noodles to coat them evenly with the dressing.
Step 7
Arrange the dressed noodles attractively on a large plate or in a salad bowl. Presenting the noodles neatly will make the salad look even more appealing.
Step 8
Finally, drizzle the remaining dressing over the noodles and top with the fresh salad greens. Just before serving, lightly toss everything together to combine the flavors. Enjoy this delightful salad, where the zing of wasabi, the crunch of fresh vegetables, and the chewy texture of buckwheat noodles create a truly refreshing and satisfying meal!
