Mustard Paste Buckwheat Noodle Salad-front view-small square image
Mustard Paste Buckwheat Noodle Salad
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
This mustard paste buckwheat noodle salad is a popular dish in the northwest region of China. The freshly made mustard paste and homemade chili oil adds pungent tastes to the salad. It’s one of my favorite salad recipes for summer.
Course: Salad
Cuisine: Chinese
Keyword: Asian Food, buckwheat, mustard
Servings: 4
Author: Joyce Gan
Mustard Paste
  • ½ tablespoon brown mustard seeds
  • 3 tablespoons boiling water
  • 1 pound cooked buckwheat noodles or soba
  • 2 tablespoons canola oil
  • 1 tablespoon soy sauce
  • 2 cloves garlic grated
  • ½ tablespoon chili oil
  • 1 teaspoon sesame oil
  • ¼ teaspoon salt
  • 4 tablespoons water
  • ½ tablespoon mustard paste
  • ½ seedless cucumber shredded or spiralized
  • ½ tablespoon cilantro leaves chopped
  1. Grind mustard seeds in a coffee grinder into powder. Transfer the powder into a small glass jar. Pour boiling water over and cover the jar tightly with a lid. Steep for 5 minutes until the mustard paste is fragrant and pungent.
  2. Follow the package instruction to cook buckwheat noodles or soba noodles. After rinsing the cooked noodles with cold water, use a salad spinner to remove extra water. Transfer the noodles into a large salad bowl. Add canola oil and gently toss to let the oil coat the noodles evenly.
  3. Mix together all the dressing ingredients.
  4. Add the dressing, cucumber, and cilantro into the prepared buckwheat noodles and gently toss. Serve immediately.