I love any food Asian – Thai, Malay, Vietnamese, Japanese – it is all good in my book. Their ample use of fresh herbs, tangy marinades and nut sauces are so wonderfully fragrant and tasty. As I’m always on the lookout for new recipes with a twist, i.e. gluten free or meat free, I immediately fell for this No Noodle Pad Thai recipe by inspirational blogger Cookie+Kate. Even die hard gluten lovers are sure to enjoy this dish as a crunchy side or main course.Totally vegan (if you replace the honey for dates/maple syrup) and a great way to ensure you keep up with your nut intake too. Continue reading “No Noodle Pad Thai with Cashews”
This soba noodle recipe is loosely inspired by Kris Carr’s blog, Crazy Sexy Life, and was created by Elisabeth Rider. I can highly recommend the fresh flavours of mange tout, coriander and asparagus mixed in with the chewy texture of soba. As usual I went off piste due to having the ‘wrong’ veggies at home but it was not a problem – very rarely do you come across a combo that doesn’t work. Which is why eating green (and colourful) is so easy.
Soba noodles is a Japanese staple product and made of 100% buckwheat flour. Buckwheat is especially great for those with a gluten intolerance and known for its cholesterol reducing properties. It can be eaten both hot and cold in soups or salads and is popular in Japan and elsewhere. For example, a favorite dish on our recent Hawaiian trip was cold soba noodle salad with fermented beans. It may not sound so incredibly appetising perhaps but it turned out to be really very tasty. The accompanied slurping is an additional bonus – totally accepted practice in fact. Top tip is to not over cook (I did) as the noodles can go a bit flabby. Here is the original recipe which I was inspired by:
1 8-oz package of buckwheat soba noodles
1 8-oz package of frozen organic shelled edamame
1 large carrot, julienned
1 large red bell pepper julienned
1 medium head broccoli, cut into small florets (about 2 cups florets)
3 baby cucumbers, chopped
5-6 scallions, green and white parts finely chopped
3 tablespoon cilantro, chopped
For the dressing:
1 ½ tablespoon toasted sesame oil
1 tablespoon flax-seed oil
1 ½ tablespoon Braggs Amino Acids Liquid (or organic tamari/soy sauce)
1 tablespoon apple cider vinegar
1 tablespoon agave nectar
1 inch knob ginger, finely grated
1 teaspoon your favorite hot sauce (optional, for heat)
Add the prepared carrot, red bell pepper, broccoli, cucumbers, scallions and cilantro to a large bowl and reserve. This recipe feeds an army; use the biggest one you have.
Fill a separate large bowl with purified ice water to shock the edamame and noodles after blanching/cooking.
Bring a large pot of purified water to a boil, and blanch the edamame for about 2 minutes. Using a slotted spoon or spider utensil, transfer the edamame immediately to the ice water to cool it, and stop the cooking process. Remove the cool edamame from the bowl with your slotted spoon or spider utensil (let it drain well), and add it to the bowl of veggies.
Bring the water back up to a boil, then break the noodles in half and add them to the pot. Cook them a minute short according to package instructions to al dente, then transfer to the ice water just like for the edamame. Add more ice to the bowl if needed before adding the noodles.
While the noodles cook, add all of the ingredients for the dressing to a medium bowl and whisk together vigorously for about 2 minutes, until well emulsified.
Remove the cooled noodles from the ice bath with your slotted spoon or spider utensil. Let it drain well, just like the edamame. Add the noodles to the bowl of veggies.
Pour the dressing over the entire bowl of noodles and veggies. Toss well to combine. This dish can be served at room temperature or cold. Enjoy x