A colorful plate with spiraled buckwheat noodles tinted orange-red from sundried tomato, speckled with vibrant green edamame and yellow bell peppers. Bits of purple cabbage gives occasional pops of color. The glossy nuoc cham sauce offers a tantalizing sheen. The garnish of white sesame seeds adds a final sprinkle of contrast.

Gluten-Free Sundried Tomato Buckwheat Noodles with Edamame and Nuoc Cham Sauce

Category Main Course
Prep 15 minutes
Cook 15 minutes
Style Fusion
Technique Boiling
Diet Friendly Gluten-Free

Daily Recipe: March 14, 2025

This is a unique and delightful fusion of flavors. Buckwheat noodles serve as a strong gluten-free base, while a vibrant medley of vegetables and protein-rich edamame impart both health factor and depth. The sauce, inspired by the classic Vietnamese dipping sauce, 'nuoc cham', brings together our fusion dish with its sweet, tangy and savory notes.

Ingredients (for 2)

Preparation

  1. Step 1 - 🥗🍝🥣
    Toss together the cooled 200gm buckwheat noodles, 1 cup shelled & boiled edamame, 1 finely sliced medium-sized yellow bell pepper, 1 cup shredded purple cabbage, and 1/2 cup chopped sun-dried tomatoes in a large bowl.
  2. Step 2 - 🐟🌶️🍯
    In a small bowl, mix together 1 tablespoon fish sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 finely chopped small red chili, 1 finely chopped garlic clove, and the juice squeezed from half a lime until homogenous.
  3. Step 3 - 🥗🍝🥣
    Pour the sauce over the noodle mixture and toss until everything is evenly coated with the sauce.
  4. Step 4 - 🍽️🍝🥗
    Divide the noodle salad evenly between two plates and sprinkle with 1 tablespoon sesame seeds before serving.

Additional

Did you know that despite its wheaty name, Buckwheat is gluten-free? It's not even a cereal grain like wheat, but a seed. Feel free to add grilled chicken or tofu to this dish for extra protein. Little ones can help out by tossing the ingredients together in the bowl!