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.
Serves: 4 as a side
Prep time: 20 minutes
Cooking time: 10 minutes
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
2 tablespoons black sesame seeds
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.
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.
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.
Recipe by Frank Giglio
Photography by Lynn Karlin