12 October 2014

Buckwheat Noodle Salad // with peanut + tahini sauce



This salad has become a staple in my packed lunch routine. It is seriously tasty and creamy and healthy too. I can't get enough of it.

I used buckwheat noodles. Some people call them soba noodles. Buckwheat is a gluten free grain, despite containing the word 'wheat' into it. I know, how strange. They cook in a flash, like 5 minutes. And this gives you enough time to whip up this awesome peanut and tahini sauce that you are going to drench your noodles with later. I like a lot of sauce with my noodles, thank you very much.



200g buckwheat noodles
2 spring onions, finely chopped
1 medium carrot, in little julienne
1 medium courgette, in little julienne

I used 200g of buckwheat. The noodles don't swell that much, so this is enough to serve 2 generously.



Once the noodles are cooked, you drain them and rinse them under cold water. This will stop them cooking longer, and becoming soggy (and break too, as gluten free noodles aren't the most sturdy of noodles!).

peanut + tahini sauce

inspired by Against all Grain

1/4 cup (60 ml) tahini
1/4 cup (60 ml) smooth peanut butter (all natural)
4 tbsp lime juice
1/4 cup (60 ml) coconut aminos or soy sauce
1 tbsp honey
1 clove of garlic, finely minced
1 tsp grated ginger (about a thumb size piece of ginger)
1 tbsp toasted sesame seeds
red chill, to taste

To make the sauce, simply chuck all the ingredients in a bowl and mix until smooth.

Then pour over your noodles and chopped veg.



You can then customise your noodles with more toasted sesame seeds, crunchy chopped peanuts, more chilli, and coriander of course.





















A nice addition that I sometime make is adding a dash of fish sauce to the sauce. It adds a nice saltiness to it. Sometimes I replace the honey with brown sugar which is equally nice. And sometimes I add a teaspoon of toasted sesame oil which make the sauce even more nutty. All nice variations, depending on what I have in my cupboard.

If you wanted protein, grilled chicken, some prawns or tofu would make a welcomed addition too.



I like dishes that give you a solid base, and you can make it your own with only little tweaks here and there.

I only wished I had this recipe up my sleeve when the weather was lovely and we had picnics in the park every week! Well, there is always next year...

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