Summer is in full swing and we are loving it. The weather here in Wisconsin is perfect and you can’t beat running around in the sunshine and getting together with friends. We have to enjoy the summer weather now to the fullest because late July and August are pretty hot and humid here.
As expected, we’ve been firing up the grill quite a bit and spending a lot of time outside. During the summer, I feel like we host or go to a BBQ or some kind of cookout almost every other weekend. I have my go-to summer dishes that I always make but I wanted to mix it up a little and create a noodle salad with an Asian spin.
This noodle salad would go great with my Spicy Korean Grilled Chicken, or my Chicken Satay with Peanut Sauce or even Bulgogi. I mean, I know this might never replace your go-to potato salad and macaroni salad but if you’re looking to try something new and something on the lighter side, you need to give this Light Asian Noodle Salad a go! And even if you’re not at a BBQ or grilling, you can make this for a light lunch or dinner. It’s delicious!
This noodle salad uses one of my favorites, buckwheat noodles. Buckwheat noodles or soba noodles are popular in Japanese or Asian recipes. I love them not only for their taste but also for their nutritional benefits. Buckwheat noodles are fat- and cholesterol-free and provide a good source of nutrients like manganese, lean protein, carbohydrates and thiamine. And since buckwheat does not contain gluten, buckwheat noodles are a great choice for people following a gluten-free diet.
This noodle salad is super easy to make and quick to throw together. All of the vegetables are raw, with the exception of the edamame, so you just need a food processor and you are set. With noodle salads like this, I always pay attention to how the veggies are cut. Presentation is everything for me.
My KitchenAid® 9-Cup Food Processor with ExactSlice™ System made julienning my vegetables a breeze. I simply inserted and used my julienne disc attachment and got the veggies exactly how I wanted them, and in no time at all.
Then, you simply pour in your sauce, mix and enjoy!
Light Asian Noodle Salad
Makes 4-6 servings
For the sauce
2 tablespoons brown rice vinegar
3 tablespoons sesame oil
2 to 3 tablespoons low sodium soy sauce
2 tablespoons almond butter
1 teaspoon honey
For the noodle salad
1 large zucchini, unpeeled and sliced lengthwise and in half
2 to 3 carrots, peeled and cut in half crosswise
9 ounces buckwheat noodles, cooked*
1/2 red bell pepper, sliced thin
1/2 orange bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 cup cooked edamame, shelled
1/3 cup diced green onions
Roasted sesame seeds
*Note for the cook: Buckwheat noodles do not take long to cook. You typically only need to boil them for 4 to 5 minutes. Do not over-cook your buckwheat noodles. You do not want your noodles too soft.
For the sauce
Using a small bowl, whisk together the vinegar, sesame oil, soy sauce, almond butter and honey. Taste and adjust any ingredients according to your taste. Set aside.
For the noodle salad
Using your KitchenAid® 9-Cup Food Processor with ExactSlice™ System, insert the julienne disc and place your zucchini, one piece at a time (as shown in the photo above) into the largest opening of the wide mouth feed tube, cut side down. Turn on food processor on LOW and press the zucchini down into the feed tube. Repeat until all of your zucchini pieces are julienned. Remove shredded zucchini and repeat with the carrots.
Using a large mixing bowl, mix together the shredded zucchini, carrots, cooked buckwheat noodles, bell peppers, edamame and green onions. Pour the sauce over the top and mix together until the noodles and vegetables are nicely coated with the sauce. Sprinkle with roasted sesame seeds and serve.
When mixing together buckwheat noodles with veggies and the sauce, I find that wearing disposable plastic kitchen gloves and using my hands works the best!
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*
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