#1883
SUN, OCT 4, 2026
Carrot Buckwheat Noodle Salad
Calories (per serving)410 kcal
Notes
20261004 #breakfastdiary 1855, 15°C/clear
Carrots my aunt dug up by hand. It's been a while since I've seen carrots still with their leaves on. They'd look so much fresher sold this way - so why is it rare to find carrots with leaves at the market? A quick look tells me it's because the leaves keep drawing moisture from the root even after harvest, so if left attached, the carrot (the root) goes soft and loses its market value.
But the green carrot tops are rich in nutrients like vitamins K and C, so if you get the chance, it seems worth enjoying for a meal or two - before the carrot wilts.
About 410kcal Carrot Buckwheat Noodle Salad, with carrot greens added
Ingredients
Check items off while grocery shopping - it’s remembered here.
Steps
- 01
Boil the buckwheat noodles, adding cold water to the pot about 3 times as it boils. Rinse the cooked noodles in cold water, rubbing them to add a chewier texture.
- 02
Don't discard the boiling water from step 1 - blanch the carrot greens in it for 30 seconds, rinse in cold water, squeeze out the liquid, and cut into 3cm lengths.
- 03
Peel the carrot into ribbons with a vegetable peeler.
- 04
Mix 1 tbsp each of finely ground sesame seeds, lemon juice, and honey to make the dressing.
- 05
Place the noodles from step 1 in a bowl and top with the prepared carrot and carrot greens. Pour over the dressing and finish with the carrot greens.
