Vibrant and Creamy Buckwheat Soba Noodle Salad
The Clearspring Kitchen serves up this deliciously light noodle salad, mixed with raw sliced vegetables and a creamy tahini dressing. Perfect for a quick, healthy, colourful meal.
This nutrient-dense salad with rainbow carrots is vibrant and delicious. The buckwheat soba noodles bring a nutty flavour and satisfying texture.
Gluten-free and nutrient-rich
Buckwheat is not a wheat but a seed, making it gluten-free and great for those with gluten sensitivity or celiac disease.
The soba noodles are rich in nutrients like manganese, magnesium, phosphorus, niacin, zinc, folate and vitamin B6, which play a vital role in heart health, digestion, energy production and managing inflammation.
Source of healthy fats
Tahini, made from sesame seeds, is a good source of healthy fats, antioxidants and phytosterols, which are beneficial for heart health.
It also contains essential nutrients like calcium, iron, magnesium and phosphorus that contribute to bone health, muscle function and nervous system health.
Rainbow of health benefits
Carrots are rich in beta-carotene, an antioxidant that your body converts into vitamin A, essential for good vision, immune system support and skin health.
Different colours of carrots contain different phytonutrients. For example, purple carrots contain anthocyanins, which have anti-inflammatory properties and may help reduce the risk of heart disease.
This wonderful recipe brings together a host of beneficial ingredients to create a meal that tastes great and nourishes your body. Remember to keep the dressing separate if you plan to enjoy it later!
Ingredients
- 1 pack Clearspring Organic Japanese Buckwheat Soba Noodles
- ½ x cucumber
- ½ x carrot
- ½ x lettuce (we recommend Little Gems)
- 2 x spring onions
- 1 x fresh chilli
For the dressing
- 1 x tbsp Clearspring Organic White Sesame Tahini
- 1 x tbsp Clearpring Organic Instant Noodle Broth
- ½ x tbsp organic date syrup (optional sweetener)
- 1-2 x tbsp water (depending on how thick or thin you’d like the sauce to be)
Method
- Bring a large pot of unsalted water to the boil and add the noodles. Cook according to the instructions on the pack, stirring regularly to prevent the noodles from sticking together. There will be white starch bubbles during the cooking process, so have a jug of water ready to pour a small amount in whenever it starts to boil over. Be careful not to overcook.
- Once cooked, drain the noodles and rinse them under cold water to stop them from cooking further and to remove the starch.
- Mix the ingredients for the sauce and leave to one side.
- Wash and cut the vegetables, either in matchsticks, long strips or with a mandolin.
- Mix the vegetables into the cooked noodles, drizzle with the sauce and serve immediately. Enjoy.
- If you want to eat it later, just put the sauce aside and drizzle over just before serving.
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