Sesame Noodles

Posted by cleanteam

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Buckwheat noodles are a Clean Program favorite. Buckwheat is both gluten-free and grain-free but doesn't lack in flavor. The noodles are packed with protein and healthy fats. Bring this dish along for a pool-side or picnic snack to provide clean, lasting energy.

For Cleanse

Serves: 4 as a side

Prep time: 20 minutes

Cooking time: 10 minutes

Ingredients:

1 package buckwheat soba noodles

1 medium sized carrot, julienne

¼ cup cilantro, roughly chopped

2 scallions, thinly sliced

4 cups purple cabbage, thinly sliced

 

For the Dressing:

2 tablespoons toasted sesame oil

4 tablespoons sesame oil

2 tablespoons wheat-free tamari

¼ cup ume plum vinegar

2 pitted dates

juice of 1 lime

2 tablespoons ginger

2 garlic cloves

 

Garnish:

2 tablespoons black sesame seeds

 

Directions:

Bring a large pot of salted water to a boil. While the water is coming to a boil, roughly chop your carrot cilantro, scallions and cabbage.

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Add the soba noodles to the boiling water and cook until tender. Drain and run cold water over them until completely cooled. Place into a bowl and drizzle with a touch of sesame oil to help prevent sticking. Add the carrot, cilantro, scallions, and cabbage.

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Prepare the dressing by adding the ingredients to a blender and blending on high for about 45 seconds. Pour half the dressing into the bowl then use a pair of tongs to toss and incorporate the dressing with the vegetables and noodles. Add more dressing as needed and store the rest in the fridge for up to a week.

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Sprinkle on the black sesame seeds and give it one last toss. Serve as is or as a side for grilled chicken or roasted fish.

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Recipe by Frank Giglio

Photography by Lynn Karlin

Topics: Clean Eats, vegan

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