This asian buckwheat noodle dish is one of my favourite vegan meals at the moment, extremely simple and takes less than 10 minutes to make.
1 portion
Prep: 2 mins
Cooking: 5-6 mins
GF,DF,VG,V,RSF
Ingredients:
- 80g Buckwheat noodles
- 1/2 carrot
- 1/2 small courgette
- Small hand full of sunblushed tomatoes
- Small hand full of kale
- Pinch of chilli flakes
- Pinch of sesame seeds
Sauce ingredients:
- Tamari
- Tahini
- Maple Syrup/honey
- Water
Refer to this page for the sauce recipe.
Method:
First off boil some water and place the buckwheat noodles in, turn down to a medium/low heat and boil for 5 minutes.
Whilst the noodles are cooking place a frying pan on medium heat and add a teaspoon of coconut oil into the pan.
Now start off peeling half a carrot length ways onto a chopping board doing the same with the courgette.
Once the pan is ready cut the sun blushed tomatoes with scissors into small pieces straight into the pan.
Now add the kale, carrots, courgette and a pinch chilli flakes, salt and pepper. Allow these to cook for a couple minutes.
Once this is cooked turn off the heat to the pan and pour half the sauce over and stir in.
The noodles will be cooked now so drain them and place into a mixing bowl. Pour the ingredients from the pan into the mixing bowl as well along with the other half of the sauce and mix around until evenly covered.
Now its ready to serve. I finish mine off with another pinch of chilli flakes and sesame seeds.
Tip: If you wish to add some meat to this dish i suggest cutting a chicken breast into thin strips and cooked in the oven for about 15 minutes and then mix in at the end.
