Buckwheat Noodle Salad

Drain, rinse noodles with cold water, and set aside. Pour into a large bowl the sesame oil, rice vinegar, soy sauce, and lime juice. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, peanuts, and cilantro.

Vegetarian

Ingredients:
rice vinegar
1 teaspoon
sugar
1 teaspoon
peeled and finely grated fresh ginger
2 teaspoon
honey
1 teaspoon
tamari
2 teaspoon
toasted sesame oil
2 teaspoon
chili sauce
2 teaspoon
buckwheat noodles
12 ounces
carrot
1
bell pepper
1
English cucumber
1/4
fresh cilantro leaves
1 cup

Directions:

1
Gently mix to combine and serve.
2
Add the noodles, carrot, pepper, cucumber, green onions and cilantro.
3
Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chili sauce in a large bowl until combined. Slowly whisk in the canola oil until the dressing is emulsified.