Dr. Andrew Weil's Cold Buckwheat Noodles With Chicken or Tofu and Vegetables

Yield: 2 servings
Calories: 431
Theme: Dinner
Rating:  This recipe has not been rated
SAVE PRINT

This Asian-inspired noodle recipe is a great light meal to indulge in. To make this dish vegan, simply swap the chicken for tofu. 

Ingredients

  • 1/4 cup low-sodium soy sauce
  • 1 1/4 tbsp evaporated cane sugar
  • 2 tbsp water
  • 1 tbsp mirin
  • 2 tbsp lime juice
  • 2 tsp Sriracha or your favorite hot sauce, to taste
  • 1 tbsp toasted sesame oil
  • 3 scallions, white and light green parts only, finely chopped
  • 8 oz buckwheat (soba) noodles
  • 2 large red cabbage leaves, shredded
  • 1 small red bell pepper, seeded and thinly sliced
  • 1 carrot, peeled and julienned
  • 1 cucumber, peeled, seeded, and julienned
  • 1 small red onion, thinly sliced and soaked in ice water for 5 minutes
  • 1 cup shredded cooked chicken or sliced baked pressed tofu
  • 1 1/2 cups radish sprouts

Directions

1. In a medium bowl, whisk together soy sauce, cane sugar, water, mirin, lime juice, Sriracha, sesame oil, and scallions and reserve.

 

2. Bring a large pot of water to a boil and cook the noodles for 5 to 6 minutes, or until tender. Drain in a colander and rinse under cold water. Toss the noodles with half the dressing.

 

3. Arrange the vegetables and chicken or tofu on a large serving platter. Place the noodles in the middle and top with the radish sprouts. Just before serving, pour the remaining dressing over the noodles and vegetables and toss.

 

 

FAST FOOD, GOOD FOOD More Than 150 Quick and Easy Ways to Put Healthy, Delicious Foods on the Table courtesy Little, Brown and Company
Copyright © 2015 by Andrew Weil, MD

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