Ingredients

100 g dried gluten-free buckwheat or soba noodles
1 pear diced
1/4 cucumber thinly sliced
1/2 cup(s) white radish (daikon) thinly sliced
INGREDIENTS FOR DRESSING & FOOD TO SERVE
1 tablespoon tamari (or soy sauce)
2 teaspoon sesame oil
1 teaspoon honey
1/2 teaspoon chilli paste or to taste
1 clove(s) garlic minced
2 medium egg(s) to serve, hard-boiled, quartered
1 bunch(es) broccolini to serve, steamed or boiled
1 spring onion to serve, thinly sliced
1 tablespoon sesame seeds to serve

Directions

Cook noodles according to package instructions. Drain and rinse under cold water and drain again. Combine noodles in a large mixing bowl with the pear, cucumber and radish.

To make the dressing, place dressing ingredients in a small bowl and whisk together. Pour over noodles and toss well to combine.

Divide into two serving bowls and top with boiled egg, steamed broccolini, spring onion and sesame seeds.

Nutrition

Energy 1844.83kj Calories 441.05cal Protein 19.45g Fibre 9.85g Fat 14.48g Saturated Fat 2.61g Carbs 49.35g Sugar

ALEX’S BUCKWHEAT NOODLE BOWL

Ingredients

Directions

Nutrition