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Buckwheat Soba Noodles with Asian Vinaigrette

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I was only supposed to be taste-testing some recipes for my new cleanse program, but this recipe was so yummy, I ate so much that I had to call my fiance and cancel our dinner plans.

Thankfully, unlike the greasy Chinese takeout noodles that I spent many nights with in my early twenties, these noodles are guilt-free. In fact, creator of this recipe, Kris Carr, considers this a salad. Hallelujah!

Recipes like this make me so excited. I couldn’t wait for my cleanse program to launch to share it with you- I wanted you to have it right now! This recipe will reaffirm that you can eat clean and healthy and never give up on taste. You may not believe me now, but I truly think these noodles could knock any greasy take-out cravings to the curb.

And, you can make them in less time than the Chinese delivery can come to your door. The buckwheat noodles cook in one minute and (depending on your level of perfectionism), the veggies will take less than 10 minutes to chop.

Don’t let the “wheat” in buckwheat fool you- these bad boys are gluten free. They are actually considered the fruit of a plant from the rhubarb family and are not even a grain at all. You could do any raw veggies of your choosing, but I love the immune boosting cabbage, the phytonutrient-rich bell peppers and the anti-aging carrots. Between the noodles, the amazing vinaigrette and the crunchy, fresh veggies, this dish is a healthy home-run.

Adapted from Kris Carr’s Crazy Sexy Kitchen

Rezept für 4 Portionen

Buckwheat Soba Noodles with Asian Vinaigrette

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½ cup napa cabbage thinly shredded
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½ red bell pepper thinly julienned
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½ yellow bell pepper thinly julienned
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½ snow peas thinly julienned
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2 carrots thinly julienned or shredded
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½ cup buckwheat sprouts sunflower sprouts or pea shoots, plus more for garnish
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3 tbsp sesame seeds lightly toasted, plus more for garnish
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2 tbsp olive oil
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¼ cup tamari gluten free
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½ cup rice vinegar
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¼ cup agave syrup or yacon syrup
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4 cloves minced garlic
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1 tbsp ginger finely minced
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½ tsp. hot chile seeded and minced, (optional)

Cook the buckwheat noodles according to the package instructions. Do not overcook; buckwheat is very temperamental and falls apart if cooked too long. Set a timer. Once cooked, strain and rinse with cold water to stop the noodles from cooking further.

Toss the cooked noodles with the cabbage, bell peppers, snow peas, carrots, sprouts and sesame seeds in a mixing bowl.

Mix olive oil, sesame oil, tamari, rice vinegar, agave, garlic, ginger and chile in a bowl and combine well with a mix. Pour about a ¼ cup of the vinaigrette over the noodle mix and toss gently.

Garnish with leftover sesame seeds and sprouts and serve.

CHEF:

Elissa Goodman

Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles

Elissa Goodman

After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.

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