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Asian Buckwheat Noodle Salad [VIDEO]

posted by Jennifer
Asian Buckwheat Noodle Salad [VIDEO]

The rainbow of colours in this salad is both attractive and indicative of a diverse array of nutrients. Inordinately high in antioxidant vitamins A and C, it’s also high in calcium and iron. One thing to note: although buckwheat itself is gluten-free, most buckwheat noodles sold in North America contain wheat – so they’re not a gluten-free choice. Make sure to read the label carefully if you have a sensitivity.


Salad Ingredients:
Buckwheat noodles 2 bundles 2 bundles
Baby bok choy, finely sliced 3 each 3 each
Snow peas ¼ cup 60 mL
Sugar snap peas ¼ cup 60 mL
Carrots, grated ¼ cup 60 mL
Red peppers, julienned ¼ cup 60 mL
Radishes, finely sliced ⅛ cup 30 mL
Sesame seeds ⅛ cup 30 mL
Dressing Ingredients:
Rice vinegar ⅜ cup 90 mL
Maple syrup or honey 1 Tbsp 15 mL
Soy sauce ⅛ cup 30 mL
Lime juice ¼ cup 60 mL
Sesame oil ⅛ cup 30 mL
Canola oil ¼ cup 60 mL



  1. Cook noodles until al dente, about 7 minutes.  Drain, and rinse with cold water.  Transfer to large bowl.
  2. Cut all vegetables as specified, and add to noodles.  Toss to combine.
  3. In a small bowl, whisk dressing ingredients together.  Pour over noodle mixture, and toss until evenly distributed.
  4. Garnish with sesame seeds.
  5. Serve!


Prepared By: Jennifer Broxterman, Registered Dietitian & Joyce Ho, BScH Foods & Nutrition student
NutritionRx Email:  Phone: (519) 520-9549  Website:

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