Buckwheat Asian Salad with Peanut Sauce

A wheat-free pasta alternative

Ingredients

• 8oz package of 100% buckwheat noodles ( read the ingredients, many that say buckwheat are not GF. You can also use rice noodles )

• 1/2 red pepper julienned

• 1 cup shredded Napa cabbage and purple cabbage

• 1/2 zucchini julienned

• 1 cup chopped romaine hearts

• 1/4 cup sunflower sprouts

• 2 tbsp. of toasted sesame seeds

• 1 scallion

• 1 tbsp of chopped parsley

• 1/4 cup dried seaweed (wakame or hijiki) Soak in HOT tap water (optional)

Peanut Sauce

1/4 cup of peanut butter

3 tbsp of rice vinegar

2 tbsp low sodium soy sauce or GF tamari

1/2 tsp sriracha

1/2 tsp grated ginger

1/4 tsp maple syrup

1-3 tbsp water

Whisk together PB, vinegar, tamari, and maple syrup. Whisk in water slowly to the consistency you would like.

Optional: 1/2 tsp of toasted tsesame oil and/ or 1 garlic clove grated

Instructions

• Cook the noodles according to package. Do not over cook.

• Strain and rinse with cool water.

• Dry seaweed gently on a paper towel and add to noodles.

• Toss noodles, peppers, zucchini, cabbage, and romaine with desired amount of peanut sauce.

• Top with sunflower sprouts and sesame seeds, parsley, and scallions.

Vegetable Stir-Fry With Zucchini Noodles

Serves 4

INGREDIENTS:

• 2-4 tablespoons olive oil or 1/4- 1/2 cup of vegetable broth
• 3 cloves chopped garlic
• 1 red onion, chopped
• 3-4  cups chopped broccoli, cherry tomatoes, green beans, asparagus, snow peas, chopped bok choy, carrots, cauliflower, red pepper, and/or mushrooms (Get creative here and add veggies that you like or have on hand.)
• 3 tablespoons grated fresh ginger
• One small can well-drained water chestnuts (optional)
• 1/4- 1/2 cup Tamari organic low-sodium soy sauce (you can use another brand, but this one is so tasty)
• Juice of 1/2 lemon (optional)
• 3 medium to large zucchini (for “noodles”)
• 1 finely sliced green onion and avocado to top for garnish
Note: for gluten free option, use Bragg’s liquid aminos or use a gluten free Tamari sauce . You can also do this with a tomato sauce like a “pasta” dish.

TO PREPARE:

In large skillet, heat about 2 tablespoons of the olive oil until just shimmering. If you choose not to use oil, add in approx. ¼ cup of vegetable broth.  Add garlic and red onion and cook 3-5 minutes, making sure it doesn’t burn.  

Add mixed veggies and cook over medium heat another 5 minutes, stirring occasionally and adding a little more oil (or broth) if needed and a few splashes of soy sauce. (Make sure to not “burn” or brown the veggies, you want them to stay a little crisp.)

Begin to move and mix the vegetables adding in a few more splashes of broth if needed. Continue cooking another 5 minutes stirring gently. Add in the remaining ginger.  Squeeze the lemon or lime over all ingredients.  Add sea salt and pepper to taste. 
(TIP: Be aware that the soy sauce can be salty, so taste before adding the salt.) 

FOR ZUCCHINI NOODLES:

Using a mandolin slicer with a julienne blade or a Spiralizer for spaghetti-like noodles.  Slice zucchini lengthwise into “Zoodles.” OR use a knife to cut it lengthwise into thin noodle-like strips.  Steam or sauté until tender, about 2-3 minutes. Take care not to overcook as these “noodles” give off a lot of liquid afterward. Drain gently.

These noodles are great as a substitute for pasta, raw in salads or other recipes.  Serve stir-fry over a bed of zucchini noodles and sprinkle with green onions. I even enjoy this cold the next day with added leftover veggies, tofu, tempeh etc.