Buckwheat Sesame Noodles

This recipe is my daughter’s favorite! She loves noodles and doesn’t discriminate with buckwheat noodles. These noodles are low in fat and contain high levels of healthy nutrients. Buckwheat noodles contain 22 percent DV carbohydrates, 4% fiber and 28% protein, so these noodles pack a lot of energy.


There are a ton of buckwheat noodle recipes out there so feel free to edit and use or not use what you want. As you make this recipe more and more, you’ll discover what toppings work for you and what ingredients you like etc. This one is adapted from Week of Menu’s Spicy Sesame Noodles. :)


Served cold (or room temperature), this dish can be made in about 15-20 minutes so I love the fact that it’s quick!


Buckwheat Sesame Noodles
Recipe type: Main
Cuisine: Asian
Serves: 4-6

  • 2 tablespoons vegetable oil
  • 1 teaspoon red pepper flakes (optional, for some heat)
  • 4 large cloves of garlic, minced
  • 2 tablespoons peeled and minced fresh ginger (optional)
  • 3 tablespoons pure sesame oil
  • 2 tablespoons low sodium soy sauce
  • 1½ tablespoons balsamic vinegar
  • 1½ tablespoons brown sugar
  • 1½ teaspoons salt
  • 1 package, buckwheat noodles
  • Additional vegetables for garnish: sliced cucumbers (peeled), shredded carrots and sliced tofu
  • Scallions or chives for garnish
  • Toasted sesame seeds to sprinkle on top

  1. In a small saucepan over medium heat, warm vegetable oil. Add red pepper flakes (optional; I do NOT use this when making this dish for my kids) and cook, stirring, until the oil becomes slightly red and the pepper is fragrant. If you are not using the red pepper flakes, just add the garlic and ginger and cook until fragrant and soft, about 1 minute. Remove from heat.
  2. In a small bowl, whisk together the sesame oil, soy sauce, brown sugar, balsamic vinegar, sugar and salt. Whisk in the garlic-ginger mixture. Set aside.
  3. Cook noodles according to package directions. Buckwheat noodles only take 4-5 minutes to cook once the water is boiling. Drain and rinse under cold water. Transfer to a bowl. Add sauce and coat the noodles. I use plastic kitchen gloves for this part. LOVE the plastic kitchen gloves! Just before serving, place noodles in serving dish/bowl, and add toppings, sesame seeds and chives or scallions.




For more information on Buckwheat noodles, click here.



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5 Responses to "Buckwheat Sesame Noodles"

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    April 7, 2012 at 12:59 am

    Very good article. Keep writing.

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