Craving something bursting with green goodness, but also substantial? My Green Buckwheat Noodle Bowl is just the ticket!
I love buckwheat noodles – they’re naturally gluten free and have this really amazing nutty taste. Christmas is over, but Brussels Sprouts are the new black, not to mention they are a fantastic source of digestive regulating fibre, packed with vitamins A, K and E and are a great way to get some iron and magnesium in you- especially important for vegetarians.
Not quite what you’re looking for? Check out my Teriyaki Salmon with Buckwheat noodles
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Ready in 20 minutes
Pop the kettle on and boil up a nice bit of water.
Pour the boiled water into a large pot and place in the noodles with a pinch of salt, boil for 6 minutes (or per the pack instructs – as they do differ)
Once cooked drain the noodles and give it a good wash with cold water. Break them up with your hands so that they don’t stick together and you wash all that starch away. Leave to the side – we will come back to them later.
Ok let’s do the sprouts! Slice them in half and heat the coconut oil in a large pan. Sauté with a pinch of salt and pepper for 5-10 minutes until cooked through and golden.
While this is cooking get your multi tasking on and cut the avocados in half and drench them in lime juice so not to brown.
Heat a pan to a medium-high heat and chuck in two handfuls of cashews. Toast for a few minutes until golden brown, being careful not to burn them.
Heat the sesame oil in the cashew pan, add garlic and ginger for a minute until fragrant, add the noodles, honey and tamari and cook for 3 minutes then serve all together in a bowl with those delicious sprouts and zesty avocado.
Images: Holly Clark Photography