This is a perfect lunch or light dinner recipe whose primary ingredients are peanut butter and buckwheat
The aroma and flavor of this noodle recipe is something that you will enjoy
even when it’s cold.
300 grams buckwheat noodles
One cup of shredded cabbage
10 broccoli florets
¼ cup olive oil
½ cup finely chopped cilantro
Sesame seeds for garnishing
salt as per taste
for peanut sauce:
One cup of peanut butter( without chunks)
One medium sized lemon’s juice
4 tablespoon of honey
2 teaspoons of Ginger paste
½ teaspoon of black pepper powder
3 tbsp of soy sauce( preferred light)
¼ to ½ cup of water
Process: First we will make the peanut sauce.
Take a small bowl, add all the ingredients of peanut sauce except the
water. First whisk or blend the ingredients well so that it forms a smooth
Then gradually add the water little by little. Make sure that the sauce is not
In a medium pot boil some water and add one tablespoon of olive oil.
Put in the buckwheat noodles and cook it until they become soft but not too
mushy. Wash the buckwheat noodles with cold water and keep aside.
Heat a non-stick wok, add the remaining olive oil. Stir fry the cabbage
and broccoli for a minute on medium heat. Add the noodles and salt.
Pour the peanut sauce from the top gradually and toss the noodles
simultaneously. After a minute turn off the stove.
Use the desired quantity of sauce with the noodles. Garnish with cilantro
and sesame seeds on top. The buttery buckwheat noodles is ready to
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