Buckwheat Noodles with Vegetables
Nutritionist Stéphanie Côté concocted this vitamin-rich vegan dish that’ll make you feel as good as it tastes!
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Colander
- Mixing bowl
- Airtight container
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 160 g (1/3 lb) buckwheat (soba) noodles
- 340 g (2 cups) frozen, shelled edamame beans
- 5 ml (1 teaspoon) olive oil
- 1 large carrot, julienned
- 1 red bell pepper, julienned
- 1 head of broccoli, broken into small florets, stems diced
- 3 Lebanese cucumbers, cut into half-moons
- 2 green onions, chopped
- 6 g (3 tablespoons) tbsp. fresh cilantro, chopped
- 30 ml (2 tablespoons) olive oil
- 15 ml (1 tablespoon) apple cider vinegar
- 15 ml (1 tablespoon) maple syrup (preferably amber syrup for its rich flavour)
- 15 ml (1 tablespoon) fresh ginger, grated
- 5 ml (1 teaspoon) toasted sesame oil
- 3 ml (1/2 teaspoon) hot chili paste (like sambal oelek)
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