Anyone else often find themselves stuck in a bit of a lunch rut? This FODMAP friendly buckwheat soba noodle salad is your new go-to work (whether that be at home, in an office or whatever wonderful thing you do) lunch. It’s creamy, it’s peanutty, it’s nutritious and most importantly, it’s delicious. Five simple steps are all you need to follow: cooking your noodles, blanching your veggies, mixing your sauce, roughly chopping your toppings and tossing everything together. 15 minutes-tops for a delicious dinner or packed lunch that’s low in FODMAPs and easy on the gut.
Despite its name, buckwheat is not actually wheat but a seed. Which means it’s a great alternative for those needing to avoid wheat – do keep a look out for 100% buckwheat soba noodles though when buying your ingredients, as cheaper versions can often be made with primarily wheat flour.
When making this delicious bowl of food, chop and change the additions to suit whatever mood you’re in. Add chicken, fish, marinated tofu, cucumber, or those sad looking veggies lurking in the back of the fridge. Spice up the sauce if you’re feeling inclined, with a pinch of crushed chilli flakes or an extra knob of ginger. You do you, you know.
Recipe notes:
A microplane is really useful here for finely grating your ginger – they are so useful in the kitchen for zesting etc. I’d highly recommend.
Ingredients
150g gluten free soba noodles
1 teaspoon sesame oil
120g edamame beans, frozen
150g broccoli
2 tablespoons smooth peanut butter
2 tablespoons tamari
1 tablespoon rice vinegar
1 tablespoon garlic infused oil
1 inch chunk of ginger, grated
Juice of 1 lime, plus wedges to serve
2 spring onions, green tops only
Small bunch coriander, roughly chopped
2 tablespoons roasted salted peanuts, roughly chopped
Method
- Cook the noodles to pack instructions. Drain and rinse well in cold water, then toss with the sesame oil and leave to one side.
- Bring a medium pan of water to the boil and add a good pinch of salt and the edamame. After two minutes of cooking add the broccoli to the pan. Cook for a further 2-3 minutes, or until both veggies are vibrant green but still have bite. Refresh the veg in cold water, then drain well.
- Whisk the peanut butter, tamari, rice vinegar, garlic infused oil, ginger and lime juice with a splash of boiling water to make a dressing.
- Add the veg, noodles, spring onion tops and most of the coriander into a large bowl. Drizzle over the dressing and toss well to combine.
- Serve scattered with the chopped peanuts, the remaining coriander and lime wedges to squeeze over.
Photographs by Emma Croman!
