Cold Buckwheat Noodles with Soy-Vinegar Sauce

Summer vibes on a plate! These cold buckwheat noodles are crisp, refreshing, and perfectly balanced with a zesty soy-vinegar sauce. Quick to make and full of flavor, they’re your go-to for a light, satisfying meal that keeps you cool and energized.

Ingredients

• 1 bundle buckwheat noodles
• 2 tbsp rice wine vinegar
• 3 tbsp low-sodium soy sauce
• 1 stalk green onion, chopped
• 1 nori (seaweed), cut into strips
• Sesame seeds (optional)
• Note: If you prefer a saltier sauce, mix 2 tbsp rice wine vinegar to 3 tbsp soy sauce; a 1:1 ratio also works great. For a tangy sauce, do 3 tbsp rice wine vinegar to 2 tbsp soy sauce.

Instructions

1. Cook the noodles according to the package instructions.
2. Drain and rinse under cold water to stop the cooking process.
3. In a bowl, combine rice wine vinegar, soy sauce, half of the green onions, and sesame seeds (if using).
4. Plate the noodles and garnish with the remaining green onions and nori strips.
5. Dip the noodles into the sauce and enjoy!