Happy Wednesday!! I am kind of walking in clouds right now, as I just received my book in the mail yesterday afternoon OMG!!! It turns out it had been sitting in a pile of boxes in the corner at our house and I finally went- wait! Is that it??! And ripped open the envelope and got so excited!!!

It is a cute little book guys…. So cute. And so packed with information that I can not wait to get into your hands. And also super heavy on the photographs which make me very happy! Don’t you like to see what you are making?

Buckwheat Soy and Sesame Noodle Bowl with Crunchy Vegetables- Vegan and GF from HeatherChristo.com

Ok, so I will quit babbling about the book (for now haha!) and babble about buckwheat noodles. A Buckwheat Soy and Sesame Noodle Bowl with Crunchy Vegetables to be specific. I made this for lunch yesterday and then enjoyed the rest for dinner with grilled chicken and it was perfect. I love the chewiness of buckwheat noodles and the fresh and crunchy veggies add so much to the dish and make me feel like I am soooo healthy (even if I chased lunch with a cookie). Then the slightly spicy soy and toasted sesame dressing that brings everything together is the best. If you can’t have soy than you could also sub in Coconut Amino Acids (found at the grocery store right next to the soy sauce.) Buckwheat Soy and Sesame Noodle Bowl with Crunchy Vegetables- Vegan and GF from HeatherChristo.com

I love that this is the kind of noodle salad that can be served cold- in fact I think it’s better cold? Which makes it perfect for the warmer season we are going into. I like to make things like quinoa salad or this buckwheat noodle salad and keep it in the fridge so that dinner is as easy as throwing some protein on the grill and dumping the salad from a Tupperware to a platter! DONE!

Buckwheat Soy and Sesame Noodle Bowl with Crunchy Vegetables
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 8 ounces of buckwheat noodles
  • Soy and Sesame Sauce:
  • 1 fresno red chili, chopped
  • 2 cloves garlic, chopped
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons tamari (gluten free soy sauce)
  • 2 tablespoons rice vinegar
  • 2 tablespoons agave
  • Crunchy Vegetables:
  • 1 red bell pepper, seeded and sliced into very thin pieces
  • ½ English cucumber, sliced into very thin pieces
  • 4 green onions, thinly sliced on the bias
  • 2 cups small broccoli florets, blanched
  • 2 teaspoons toasted sesame seeds
Instructions
  1. Add the buckwheat noodles to a pot of salted boiling water and cook for 7 minutes (about 1 minute shy of package cooking time) and then drain and rinse with cold water. Drain in a colander and set aside.
  2. While the noodles are cooking, make the sauce. In the jar of a blender add the chili, garlic, sesame oil, soy sauce, rice vinegar and agave and puree until smooth. In a bowl combine the noodles, vegetables (but reserve a little for garnishing the top) and the sauce. Toss together and sprinkle with sesame seeds and put remaining veggies on top. Serve chilled or at room temperature.

 

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Categorized: Bowls, Pasta, Recipe Index
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Happy Wednesday!! I am kind of walking in clouds right now, as I just received my book in the mail yesterday afternoon OMG!!! It turns out it had been sitting in a pile of boxes in the corner at our house and I finally went- wait! Is that it??! And ripped open the envelope and got so excited!!!

It is a cute little book guys…. So cute. And so packed with information that I can not wait to get into your hands. And also super heavy on the photographs which make me very happy! Don’t you like to see what you are making?

Buckwheat Soy and Sesame Noodle Bowl with Crunchy Vegetables- Vegan and GF from HeatherChristo.com

Ok, so I will quit babbling about the book (for now haha!) and babble about buckwheat noodles. A Buckwheat Soy and Sesame Noodle Bowl with Crunchy Vegetables to be specific. I made this for lunch yesterday and then enjoyed the rest for dinner with grilled chicken and it was perfect. I love the chewiness of buckwheat noodles and the fresh and crunchy veggies add so much to the dish and make me feel like I am soooo healthy (even if I chased lunch with a cookie). Then the slightly spicy soy and toasted sesame dressing that brings everything together is the best. If you can’t have soy than you could also sub in Coconut Amino Acids (found at the grocery store right next to the soy sauce.) Buckwheat Soy and Sesame Noodle Bowl with Crunchy Vegetables- Vegan and GF from HeatherChristo.com

I love that this is the kind of noodle salad that can be served cold- in fact I think it’s better cold? Which makes it perfect for the warmer season we are going into. I like to make things like quinoa salad or this buckwheat noodle salad and keep it in the fridge so that dinner is as easy as throwing some protein on the grill and dumping the salad from a Tupperware to a platter! DONE!

Buckwheat Soy and Sesame Noodle Bowl with Crunchy Vegetables
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 8 ounces of buckwheat noodles
  • Soy and Sesame Sauce:
  • 1 fresno red chili, chopped
  • 2 cloves garlic, chopped
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons tamari (gluten free soy sauce)
  • 2 tablespoons rice vinegar
  • 2 tablespoons agave
  • Crunchy Vegetables:
  • 1 red bell pepper, seeded and sliced into very thin pieces
  • ½ English cucumber, sliced into very thin pieces
  • 4 green onions, thinly sliced on the bias
  • 2 cups small broccoli florets, blanched
  • 2 teaspoons toasted sesame seeds
Instructions
  1. Add the buckwheat noodles to a pot of salted boiling water and cook for 7 minutes (about 1 minute shy of package cooking time) and then drain and rinse with cold water. Drain in a colander and set aside.
  2. While the noodles are cooking, make the sauce. In the jar of a blender add the chili, garlic, sesame oil, soy sauce, rice vinegar and agave and puree until smooth. In a bowl combine the noodles, vegetables (but reserve a little for garnishing the top) and the sauce. Toss together and sprinkle with sesame seeds and put remaining veggies on top. Serve chilled or at room temperature.

 

Recipe by Heather Christo (http://heatherchristo.com)