Cold Buckwheat Noodles

Cold Buckwheat Noodles - A Refreshing and Nutritious Dish
Cold Buckwheat Noodles is a popular Japanese dish that is perfect for hot summer days. This dish is not only refreshing but also packed with nutrients. If you are looking for a healthy and delicious meal, then this recipe is perfect for you.

Ingredients (serves 2):

- 200g buckwheat noodles
- 1 cucumber, julienned
- 2 carrots, julienned
- 2 eggs, boiled and sliced
- 2 tbsp sesame seeds
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 green onion, sliced

Cooking Tips:

- Cook the buckwheat noodles according to the package instructions.
- Rinse the noodles under cold water to stop the cooking process and remove excess starch.
- Mix the soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sliced green onion in a bowl to make the dressing.
- Toast the sesame seeds in a dry pan until golden brown.

Cooking Process:

1. In a large bowl, mix the cooked buckwheat noodles with the julienned cucumber and carrots.
2. Pour the dressing over the noodles and vegetables and toss to combine.
3. Divide the noodle mixture into two bowls and top with the sliced boiled eggs and toasted sesame seeds.
Appearance and Taste:
Cold Buckwheat Noodles is a beautiful dish with vibrant colors and textures. The noodles are chewy and nutty, while the vegetables add a refreshing crunch. The dressing is sweet, salty, and tangy, with a hint of ginger and garlic. The boiled eggs provide a creamy and savory contrast to the dish. Overall, this dish is a perfect balance of flavors and textures.
Type of Dish: Cold Noodle Salad
Main Ingredients: Buckwheat Noodles, Cucumber, Carrots