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Asian-Flavored Buckwheat Noodles

M A K E S  4  S E R V I N G S

Check the box of buckwheat noodles to make sure it's 100 percent pure buckwheat as many brands contain wheat. Serve this with an Asian-inspired main dish. Note that the toasted sesame oil is much stronger in flavor than regular sesame oil so a little goes a long way.

1 package (8 ounces) soba (100% pure buckwheat) noodles, such as Eden

3 green onions, thinly sliced

1 small red bell pepper, cored, seeded, and thinly sliced

3 tablespoons chopped fresh cilantro, divided

¼ cup peanut oil

2 tablespoons wheat-free tamari soy sauce, such as Crystal or San-J

2 tablespoons unseasoned rice vinegar

1 teaspoon grated fresh ginger

1 teaspoon toasted sesame oil

1 small garlic clove, minced

¼ teaspoon crushed red pepper

1 tablespoon chopped unsalted peanuts, for garnish


1 In a large pot, bring water to a boil and salt liberally. Add noodles and cook according to package directions, taking care not to overcook them. Immediately rinse with cold water to stop the cooking. Place the noodles in a serving bowl and toss with green onions, red bell pepper, and 2 tablespoons cilantro.

2 In a small jar, shake together the peanut oil, soy sauce, vinegar, ginger, sesame oil, garlic, and crushed red pepper. Pour it over noodles and toss to coat thoroughly. Garnish with the remaining tablespoon of chopped cilantro and the chopped peanuts, cover, and refrigerate. Bring to room temperature 30 minutes before serving.

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