My veggies and buckwheat dish is a go-to summer dish and it is super simple to make. Chop up any leftover veggies that you might have in the fridge – I like to use romaine lettuce, cabbage and peppers. This is a great way to add extra nutrients to your diet, so do not be shy to throw in extra veggies. 
Then I boil my buckwheat noodles! These noodles are a powerful gluten-free alternative to regular noodles because they are high in fiber and are nutrient rich. I also have a hard time finding gluten-free alternatives that taste yummy, but buckwheat noodles are delicious! 
I add in a hardboiled egg, vinegar, sesame oil and Gochujang for a kick. You can add your own variation to this gut friendly recipe!
Buckwheat Noodle Salad
Ingredients
- 2 servings of buckwheat noodles
- 1 cup chopped lettuce
- ½ cup julienned carrots
- ½ cup julienned cucumber
- ½ cup Thinly sliced red orange, or yellow bell peppers (optional)
- 1 tsp. sesame oil
- 2 TBSP gochujang
- 1 TBSP Apple Cider Vinegar
- 1 tsp sugar
Directions
- Chop up lettuce, carrots, cucumber, and bell peppers and place aside.
- Cook noodles according to package instructions.
- Rinse noodles in cold water after cooking.
- Place all veggies in a mixing bowl, add the noodles.
- In a small bowl mix gochujang, vinegar, sesame oil, and sugar well and add to the mixing bowl.
- Mix the noodles and veggies well with the sauce.
- Serve and enjoy.
- * If you want added protein, add boiled eggs cut in half on top
