Wednesday evening. We come home from work. Both famished. Both tired. As luck has it, my turn to cook dinner, after spending the entire day cooking. Bah! If it was only me I’d have to think of, I’d throw few green leaves in a bowl, roughly chop some veg and throw ’em on top, mix in whatever leftover cooked grains or legumes I’d have available (there’s always some cooked brown rice in the fridge or chickpeas in a can in the pantry for such emergencies), pour olive oil and apple cider vinegar over everything and I’d be over and done with (a nutritious!) dinner in less than 5 minutes. But husband needs food, ‘proper’ food as he calls it. Preferably involving some pasta.
My compromise? Buckwheat noodles. Always so so good, always so quick and definitely nutritious. To top the noodles, I pretend to cook some veggies too. To be read that I only partially cook them, leaving a lot of freshness and crunch and yum. To sneak in some extra goodness, I make sure to include some leafy greens and sprouts in the mix of ‘cooked’ veggies and also finely chop some extra greens that I mix in with the noodles after removing them from heat. For even more goodness, I sprinkle seeds and serve the noodles with pickled mushrooms and raw fermented kimchi. And on this particular occasion, some homemade pickled ginger too! All this in less than 10 minutes. Makes me happy, makes him happy too.
If you’re gluten intolerant, be extra careful when purchasing imported buckwheat noodles. Oftentimes the translated English label does not accurately represent contents; it might state for example that buckwheat is the only ingredient when that is not the case, when wheat might be present as well, in considerable quantities.
A PS. If you make plenty of these noodles, the leftovers makes for a wonderful lunch to take to work the next day. Even cold! So, you could make extra on purpose and do yourself a delicious favor. Just sayin.
- 2 servings of buckwheat noodles + a pot of water
- 1 TBSP grated ginger
- 1 tsp grated turmeric
- 6-7 Swiss chard leaves, chopped
- 1 carrot, cut into flat noodles with a veggie peeler
- 1/2 yellow capsicum (or any other color really!), julienned
- handful of snow pea sprouts
- half handful of dulse flakes
- 5-6 TBSP olive oil for cooking
- 2-3 TBSP sesame oil
- 2-3 TBSP tamari or soy sauce
- To serve: any leftover veg you have, if any (I had a couple of roasted squash slices but steamed broccoli works well, roasted cauliflower, sweet potato), 1-2 leaves of extra greens (either Swiss chard or kale or spinach), few basil leaves, sesame seeds
- Also to serve: these pickled shiitake mushrooms (amazing with these noodles) and this raw vegan fermented kimchi
- Bring a pot of water to boil and add noodles. Cook per package instructions, generally 3-4 minutes.
- Drain and rinse generously under cold water.
- While water is boiling, heat the oils in a big pan over medium low heat and add the ginger and turmeric.
- Cook for a minute, then add the carrot. Cook for 4 minutes then add the capsicum and chard. Stir, cover and cook for another 4 minutes.
- Add sprouts, the dulse flakes, tamari and noodles and cook for another 2 minutes.
- Remove from heat and mix in the extra greens and basil.
- Serve with a sprinkle of sesame seeds, pickled shiitake mushrooms and kimchi.