The great thing about this buckwheat noodle salad with creamy lime and tahini dressing recipe is that it’s not just filling and healthy, but it’s versatile, like a chameleon only, less chewy. It can be enjoyed hot or cold which means you can make a double serving for dinner and have the rest cold for lunch the next day – hooray!
Buckwheat Noodle Salad with Creamy Lime and Tahini Dressing – Ingredients – Serves 2
For the Salad
75g purple sprouting broccoli
85g buckwheat/soba noodles
4 radishes, cut into fine slices – fine as in both attractive, and thinly cut
1 tablespoon sesame oil
1 lean steak, cut into slices
1/2 yellow bell pepper, cut into strips
sprouts and coriander for garnishing – optional
1 cup of baby spinach
For the dressing
juice of 1 and ½ lime
2 tablespoons of tahini
1 garlic clove, finely chopped
1 teaspoon of honey
2.5 tablespoons of water
Method – Dressing
In a small bowl, pour in the tahini, lime juice, garlic and honey and then stir to form a thick paste. Mix in the water one tablespoon at a time so you can control how thick the dressing is.
Method – Salad
In a small pan, bring water to boil and put in the soba noodles. In another small pan, bring water to boil and put in the broccoli. Both take about 4/5 mins.
While this noodles and broccoli are slowly boiling to death, heat the sesame oil in a pan. Add the steak strips, turning only after about 4 mins, at which point they will only need 1 min to crisp up on that side.
If you are having this meal cold, which I recommend for lunch, rinse the broccoli and noodles in cold water. Otherwise, if you are having hot, drain the noodles and broccoli.
Arrange everything in a bowl, garnish with the coriander and sprouts. Pour over the creamy dressing, Instagram the living daylights out of it and then enjoy!