Sunday, August 7, 2016

Cold Buckwheat Sesame Noodles & CSA Veg with Carrot Ginger Dressing

Would describing noodles as slippery be strange? Slithery and slippery noodles with toothsome bite absolutely perfect for slurping. A buckwheat noodle with 100% buckwheat. Did you know that's kinda hard to find? Not anymore.

Give a hearty welcome to one of Minneapolis' newest local food creators, Dumpling & Strand creators of freshly made noodles and pasta available at three Minneapolis area Farmer's Markets.

After meeting the proprietors of Dumpling & Strand at the Midwest Pantry Local Food Trade Show Kelly and Jeff were kind enough to send over samples of their locally made carb delights for me to try and gush about. It's pretty safe to say I ended on the delicious side of the bargain. Toasted Basmati Pasta (topped with rainbow chard and an egg!), Sprouted Whole Wheat Levain Fettucine (lovely sourdough flavor!), Ramen (oh, the slurping!), Egg Fettuccine (butter and parmesan for days!). Dumpling & Strand is all things carblicious and you need to get yourself some!

Dumpling & Strand Curious Noodles
Separately prep and store noodles, chopped veg, and dressing in airtight single serve containers at the start of the week for grab and go quick work week lunches.

Cold Buckwheat Sesame Noodles & CSA Veg

Yield: 4 adult servings

1 packet Dumpling & Strand buckwheat noodles
2 tablespoons toasted sesame oil
4 cups assorted CSA veg (sliced cucumbers, matchstick carrots, peppers, onions)
1 cup carrot ginger dressing (recipe below)
Green onion, fresh mint, sesame seeds, for garnish

Bring 4 quarts of water to a rolling boil and drop in noodles, boil for 3-4 minutes, drain and run under cold water. Toss cold noodles with sesame oil, place into a serving dish and garnish with green onion, mint and sesame seeds.

Serve noodles in a shallow bowl topped with the CSA veg and a healthy dollop of carrot ginger dressing.

Carrot Ginger Dressing

1 cup neutral oil, like safflower or grapeseed
1/2 cup rice vinegar
1/4 cup soy sauce
1 tablespoon sugar
1 1/2 teaspoons fresh ginger
2 medium carrots
1/2 medium onion
Salt and freshly ground black pepper

Combine ingredients in a food processor until smooth. Store dressing refrigerated in a Mason jar and slather atop every green crunchy thing you eat in the next week - lettuce, cukes, broccoli.

Find Dumpling & Strand HERE:

704 S 2nd St, Minneapolis, MN 55401
Saturdays, 8:00am - 1:00 pm
August 13
August 27
September 3

4310 Nicollet Ave. S Minneapolis, MN
Sundays, 8:30am - 1:00 pm
August 21
September 4
September 18
October 2
October 16
October 30

 2813 WEST 43RD ST
Sundays, 9:00am - 1:00 pm
August 14
August 28


  1. Legit speechless, these look unreal!! I haven't food processor. Can you advise me what device can replace food processor. Thanks a lot for sharing!

  2. Yummy.. it looks so delicious yet fascinating... presentation is simply awesome.. ingredients are also not so unique i really like this recipe..i m gonna try this someday..


I'd love to hear all about your kitchen adventures! Xo, Becki