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
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
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