Baking, Salads, Oats and Noodle dishes just wouldn’t be the same with the wonderful array of goodies that this berry produces.
When I think of how oblivious I was just over a year ago, the foods I hadn’t yet tasted or even heard of. When I was first confronted with the prospect of going gluten and wheat free I initially pictured a life without bread, pasta and basically all the baked goods I love. I began by purchasing breads and pastas from the gluten free range of products that were on offer in the supermarket.
Sticky rice pasta, dry cardboard like bread…needless to say I wasn’t really a fan! There are so many people who suffer from a gluten and/wheat intolerance that subject themselves to a diet either sans carbs or incorporating only those that are widely available. They need to look a little harder, a little further, and when I say little that’s literally how much effort it takes.
Buckwheat is gluten and wheat free, a substance that could be easily mistaken for a grain in its groat form it produces wonderful muffins, pancakes, sweet breads and brownies, enhances the texture of any bowl or jar of overnight oats and is fantastic as a higher protein grain like base for a tasty salad. Most recently I discovered the wonders of adding them to a vegan burger!
Prior to going gluten and wheat free I didn’t eat a whole variety of carbs…bread and pasta were about the extent of it with the occasional bit of rice thrown in; which I partially contribute to the development and intensification of intolerance.
The only time noodles every graced my palate were back in the days when Chinese Take Away food was still on the cards and my parents ordered chow mein; they’d always give myself and my younger brother a little bit of everything to taste rather than ordering a huge amount of food that would inevitably go to waste.
I’m now officially head over heels with soba noodles! I’ve had a few yummy dishes over the past few months, the latest of which was my simple rainbow edamame soba noodle salad. Simple, fresh, healthy, super tasty and highly satisfying. How could something that naturally vibrant not bring a smile to your face when placed in front of you? Packed full of goodness!
Aside from this wonderful bowl of brightness here are some of my favourite soba noodle based dishes…
What’s your favourite form of buckwheat and your favourite type of noodles?
Rainbow Edamame Bean Soba Noodle Salad
Preparation Time – 5 minutes
Cooking Time – 5-7 minutes
- 60g (2oz) uncooked 100% buckwheat soba noodles
- ½ red bell pepper sliced
- ½ yellow bell pepper sliced
- 2 small carrots finely sliced
- ½ cup shredded red cabbage
- ½ cup shelled edamame beans
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- ½ clove of garlic minced
- ½ tsp fresh minced ginger
- 1 tsp sesame oil
- 1 tbsp lime juice
- 2 tsp toasted sesame seeds
- Cover noodles with boiling water and cook for 5 -7 minutes.
- Steam edamame beans for 2-4 minutes; rinse immediately under cold water.
- Pour boiling over the red cabbage in a colander and rinse immediately with cold water.
- I also steamed the carrots for 2 minutes but this is optional, I just prefer when they’re not completely raw.
- Whisk together dressing ingredients.
- Mix together all salad ingredients, with the exception of the sesame seeds. Pour over dressing and mix well to ensure everything is nicely coated.
- Serve sprinkled with toasted sesame seeds.