Buckwheat isn’t actually a grain and isn’t related to wheat, so is a good gluten free option.
Why it’s so good
The vinaigrette, just softens the vegetables enough the remove the ‘raw edge’, but allows the them to maintain their crunchy goodness.
Gluten free and packed with flavour.
Vata: Add some delicious, naturally salty sea vegetables such as Dulse, Wakame or Sea Spaghetti.
The how to:
Prepare your vinaigrette. You can store it in the fridge for a few days.
Add the vinaigrette to the vegetables and allow to marinade at room temperature for an hour or so.
Cook you noodles according the the instructions on the pack.
Combine all the ingredients together and sprinkle with toasted sesame seeds and sprouted buckwheat to serve (or other sprouted beans).
Ingredients:
For the marinade
2 tbs olive oil
3 tbs toasted sesame oil
60mls tamari
3 tbs rice vinegar
2 tbs mirin
4 garlic cloves finely chopped
1 tbs finely grated ginger
1 red chilli finely chopped if you like it spicy.
For the noodles:
4-6 Green leaves: I like to use spring green, but use what you prefer.
1 red and 1 yellow pepper thinly slices
Sugar snap peas or green beans.
Enough noodles for everyone.
Toasted sesame seeds and sprouted buckwheat or other sprouts to serve.