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

Name: Gluten-Free Sundried Tomato Buckwheat Noodles with Edamame and Nuoc Cham Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 200gm Buckwheat Noodles boiled al dente; 1 cup Edamame shelled & boiled; 1 medium-sized Yellow Bell Pepper finely sliced; 1 cup Purple Cabbage shredded; 1/2 cup Sun-dried Tomatoes chopped; 1 tablespoon Sesame Seeds; 1 tablespoon Fish Sauce; 2 tablespoons Rice Vinegar; 1 tablespoon Honey; 1 small Red Chili finely chopped; 1 clove Garlic finely chopped; Squeezed from half a lime Lime juice; varies Common ingredients oil, salt

A fusion of flavors containing vibrant veggies, nutty buckwheat noodles and a zesty Vietnamese-inspired sauce.

Category Main Course

Prep 15 minutes

Cook 15 minutes

Style Fusion

Technique Boiling

Diet Friendly Gluten-Free

Daily recipe · March 14, 2025

A little about this dish

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)

Buckwheat noodles — 200gm — boiled al dente
Edamame — 1 cup — shelled & boiled
Yellow bell pepper — 1 medium-sized — finely sliced
Purple cabbage — 1 cup — shredded
Sun-dried tomatoes — 1/2 cup — chopped
Sesame seeds — 1 tablespoon
Fish sauce — 1 tablespoon
Rice vinegar — 2 tablespoons
Honey — 1 tablespoon
Red chili — 1 small — finely chopped
Garlic — 1 clove — finely chopped
Lime juice — Squeezed from half a lime
Common ingredients — varies — oil, salt

Preparation

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.
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.
Step 3 — 🥗🍝🥣

Pour the sauce over the noodle mixture and toss until everything is evenly coated with the sauce.
Step 4 — 🍽️🍝🥗

Divide the noodle salad evenly between two plates and sprinkle with 1 tablespoon sesame seeds before serving.

A final fox tip

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!