Jackie's Cold Buckwheat Noodles With Julienned Vegetables Quick Weeknight Meals Recipe Contest 2009

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3 bundles (390g) Japanese buckwheat noodles (for gluten-free, use 100% buckwheat noodles)


1 Cup Vegetable broth (or use chicken broth for a non-vegetarian option)

1/2 Cup Japanese soy sauce

1 Tablespoon Toasted sesame oil

1/4 Cup Rice vinegar, seasoned or plain

2 Tablespoons Organic cane sugar (can substitute white sugar or agave/honey/brown rice syrup)

1 Teaspoon Finely grated ginger

1/4 - 1/2 Teaspoon Chili flakes, preferably Korean red chili powder (optional)


4 large eggs, Hard boiled (Omit if vegan. Quail eggs are an elegant substitute.)

2 Medium Japanese cucumbers or ½ English cucumber, julienned

2 Medium Carrots, julienned

1 Small Red pepper, julienned

3 Large Red radishes, thinly sliced

3 Shitake mushrooms, stems removed and sliced

2 Green onions, white and green parts, julienned

1/2 Cup Radish sprouts

1 Tablespoon Toasted black sesame seeds for garnish (or regular sesame seeds)

A few sprigs of cilantro for garnish

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