Green Veggie Asian Noodle Salad
I think I’ve just fallen in love with this Green Veggie Asian Buckwheat Noodle Salad. You know that moment when you come up with a recipe and you just instantly KNOW it is going to be your new best friend? Well, this filling vitamin-packed vegan dish is officially my bestie from now on. It took 10 minutes to make, and I love the fact that, unlike most salads, it can be made in advance and kept for several days in the fridge. This makes it a great option to batch cook for a busy week ahead, to take along to picnics or for dinner party preparations.
This fibre-packed Asian-inspired noodle salad can also double up as a stand-alone plant-based dinner, or it can easily be warmed through to make a fantastic bed for a piece of sesame grilled salmon, chicken or tofu. The buckwheat noodles are happily hanging out with tons of crunchy blanched asparagus, sugar snap peas and tender stem broccoli, and are all tossed in the yummiest zesty sesame ginger lime dressing.
One portion provides 324 calories, 14g of plant-based protein, 6g of fibre and over 100% of my daily Vitamin C requirements. And my kids love it too, I just make sure I don’t put any of those chillies in when I’m making it for them or else I’m not sure they would ever forgive me! I am also excited to experiment with it by adding some leftover cold shredded chicken or some crispy tofu strips to up my protein even more.
Buckwheat Nutrition facts: Most people think of buckwheat as a whole grain, but it is actually a seed that is particularly high in both protein and fiber. It is also a great source of a number of vitamins, minerals, antioxidants and amino acids; so it really is a great option to choose when you are adding a complex carbohydrate to your meals.
For the Salad
· 160g Noodles (I used Buckwheat)
· 100g Asparagus
· 100g Tenderstem Broccoli
· 100g Sugar Snap Peas
· 5 Spring Onions
· Optional - Finely chopped Red Chilli and fresh Coriander to garnish
For the dressing
· Juice and zest of 1 Lime
· 15ml (1 tbsp) Toasted Sesame Oil
· 5ml (1 tsp) Mirin
· 5ml (1 tsp) Japanese Vinegar
· 10ml (2 tsp) Tamari or Soy Sauce
· 5ml (1 tsp) Honey/Maple Syrup/Brown Rice Malt Syrup
· 5cm piece fresh Ginger (grated)
· 1 tsp Finely chopped de-seeded Red Chilli (depending on how spicy you like your food)
· In a large saucepan of boiling water, blanch the vegetables for 3-4 minutes (until they are just tender but still al dente).
· Drain and plunge them into ice-cold water. Set aside.
· Grate the ginger and finely chop the de-seeded chilli.
· Whisk all of the dressing ingredients together and set aside.
· Boil the buckwheat noodles as per the instructions on the packet.
· Once cooked, drain and plunge them into ice-cold water too.
· Chop the spring onions.
· Drain the vegetables and the noodles and assemble the salad.
· Pour over the dressing and mix well (I find it easier to use my hands).
· Sprinkle with black sesame seeds and either serve immediately with fresh coriander to garnish or keep in an air-tight container in the fridge for several days.
Calories - 327
Protein – 14g
Carbohydrates – 47g
Fat – 11g
Fibre – 6g
Vitamin C – 104%
Iron – 7%
Calcium – 8%