Cold Buckwheat Noodle Salad Recipe

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Cold Buckwheat Noodle Salad
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  1. Bring a large pot of water to boil. Add the buckwheat noodles and cook as directed on package. Drain and rinse under cold water to stop the cooking process. Drain again and place them in a bowl; toss with 1 Tbsp of the sesame oil.
  2. To prepare the dressing, whisk the tahini and peanut butter with the soy sauce and 2 Tbsp of the water in a bowl. Whisk in the remaining 3 Tbsp oil, and the vinegar and broth. Season with the garlic, ginger and scallions.
  3. Toss the noodles with the dressing. Let sit for 1 hour. Just before serving, add the meat, broccoli, and cilantro to the noodles. Toss to combine.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 588.94 Kcal (2466 kJ)
Calories from fat 321.04 Kcal
% Daily Value*
Total Fat 35.67g 55%
Cholesterol 33.91mg 11%
Sodium 1112.23mg 46%
Potassium 408.43mg 9%
Total Carbs 49.7g 17%
Sugars 1.56g 6%
Dietary Fiber 1.91g 8%
Protein 23.73g 47%
Vitamin C 15.7mg 26%
Iron 1.8mg 10%
Calcium 52.4mg 5%
Amount Per 100 g
Calories 299.05 Kcal (1252 kJ)
Calories from fat 163.02 Kcal
% Daily Value*
Total Fat 18.11g 55%
Cholesterol 17.22mg 11%
Sodium 564.76mg 46%
Potassium 207.39mg 9%
Total Carbs 25.24g 17%
Sugars 0.79g 6%
Dietary Fiber 0.97g 8%
Protein 12.05g 47%
Vitamin C 8mg 26%
Iron 0.9mg 10%
Calcium 26.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.4
  • 17

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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