Look for these without wheat – most brands will use wheat flour. Recipe below is for the main image. The others – I have lots of similar recipes in my books or my website, or by Googling ‘Janella buckwheat’. Use the noodles where you used to use pasta.
‘Buckwheat Noodle Salad'(pic below)
Serves 2
2 portions of buckwheat noodles
1 big handful of julienne or grated carrots
1 big handful of shredded cabbage – red, white/savoy, Chinese
1 handful of other veggies like broccoli, fennel, radishes, chopped
2 handfuls of raw leaves watercress, baby spinach, kale
1 small red onion thinly sliced or a few spring onions finely sliced
Dressing
2 tbsp coconut oil
1 tsp tamari (gf soy sauce)
1 tsp grated ginger
1 lime or lemon, juice and zest
1 tbsp toasted sesame oil
1 garlic clove, crushed
Pinch sea salt and white pepper
Optional: Sliced long, red chilli
Method – Add everything to a jam jar and shake.
Garnish with fresh herbs like coriander, mint, chives, basil, Thai basil
Small handful of any nuts or seeds like cashews, organic peanuts, almonds, sesame seeds, hemp, sunflower seeds, poppy seeds.
