Directions

• Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chili sauce in a large bowl until combined.
• Slowly whisk in the canola oil until the dressing is emulsified.
• Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve.

Ingredients

• 1/4 cup plus 2 tablespoons rice vinegar
• 1 teaspoon sugar
• 2 tablespoons peeled and finely grated fresh ginger
• 1 tablespoon honey
• 2 tablespoons tamari
• 2 teaspoons toasted sesame oil
• 2 teaspoons chili sauce (recommended: Sriracha)
• 1/4 cup canola oil
• 12 ounces buckwheat noodles, cooked according to package directions, rinsed under cold water and drained
• 1 carrot, peeled and grated on box grater
• 1 red bell pepper, seeded and julienned
• 1/4 English cucumber, peeled and grated on a box grater
• 3 green onions, thinly sliced
• 1/4 cup chopped fresh cilantro leaves