Buckwheat Noodles with Mango and Cucumber | PCC Natural Markets

Buckwheat Noodles with Mango and Cucumber

Serves: 4

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A refreshing noodle salad, featuring mangos and cucumbers, that's perfect for a warm summer night.



Cook noodles in a large pot of salted boiling water, according to package directions, until al dente. Rinse under cool water and drain; set aside.

In a small bowl, stir together vinegar, lime juice, honey and garlic. Slowly whisk in oils; season to taste with salt and pepper.

Toss noodles with dressing to coat. Add mango, cucumber, basil, mint, onion and peanuts; mix gently.


For a complete meal, add cooked and sliced tofu, chicken or steak.

Each serving: 460 cal, 12g fat (1g sat), 0mg chol, 70mg sodium, 82g carb, 6g fiber, 10g protein

Recipe by Jackie Freeman, PCC Chef

More about: buckwheat, cucumbers, mangoes


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