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

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

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

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.



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Copyright © 2015 by Andrew Weil, MD