Buckwheat Noodle Pasta

Buckwheat Noodle Pasta

This salad (if you can call it that), can be eaten cold or hot! Its also easy to customize so feel free to be creative!

Ingredients - Serves 2

  • 2 servings of cooked buckwheat/soba noodles
  • 1 carrot, shredded
  • 1 bell pepper, sliced
  • 1 cup of cooked edamame
  • 1 cup broccoli, shredded
  • 1 cup celery, sliced thinly
  • 2 tbsp peanut butter, melted
  • 1/4 cup peanuts, crushed
  • 1/4 cup sesame Oil
  • 2 tbsp tamari
  • 2 tbsp green onion, sliced
  • 1tsp ginger powder
  • 1 cup mushrooms, sliced


  • 1/2 cup purple cabbage, shredded
  • 2 servings of crispy tofu


Warm Option:

  • Cook noodles and edamame
  • Saute carrots, celery, broccoli, and mushrooms in a frying pan in avocado oil on medium heat until softened
  • Make sauce my combining peanut butter, sesame oil, ginger powder and tamari
  • Combine all the ingredients and top with crushed peanuts

Cold Option:

  • Let noodles cool and edamame cool
  • Don't cook veggies
  • Omit mushrooms
  • Add sauce and enjoy! 

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