Vibrant carrot, sugar snap and cashew buckwheat noodles tossed in a citrusy dressing is the perfect warm day dish. As the sun makes an appearance lighter, fresher flavours are definitely needed plus carrots, sugar snap peas and cashews are pretty easy to get hold of.
Japanese soba or buckwheat noodles have a lighter texture than most, will keep you fuller for longer and are typically eaten cold. This recipe adapted from Melissa and Jasmine Hemsley is a hot version but eaten either way it’s really good.
Soba is wheat free made from buckwheat seeds and taste great in soups or with a mixture of veggies like in this recipe. Ensure you get the 100% soba noodles, I used these ones here.
I like this dish because it’s very easy to make and lots of different variations could be tried here depending on what you can get your hands on. Swap out carrots for peppers or the cashew nuts for peanuts or the sugar snap peas for broccoli. The bright colours in this dish make a great addition for the table at gatherings or parties and served on a big platter where everyone can help themselves.
I first discovered buckwheat noodles at a Hemsley and Hemsley supper club a few years ago. I’ve made them ever since then by adapting their recipe as I go along. To go totally tropical there’s also an amazing mango and aubergine soba noodle recipe by Yotam Ottolenghi, an unusual combo that just works very well.
Prepping all the fresh ingredients first and then putting everything together will make this dish super speedy. You could grate the carrots instead of shaving into ribbons if you haven’t got much time. Serve up on a big platter or bowls and finish off by sprinkling over toasted cashews.
Carrot, sugar snap and cashew buckwheat noodle salad
These buckwheat noodles are fresh, nutritious and flavoursome. The warming ginger complements the sweetness of the carrot and cashew, throw in some sugar snap peas and red cabbage for added crunch. Buckwheat noodles also known as Japanese Soba make this dish low fat and gluten free. Perfect on a warm day in the sun, prep and make the noodles for a healthy veggie main or just serve up as a side dish for Teriyaki salmon or chicken.
- 250g soba (buckwhea)t noodles
- 2 tbsp coconut oil
- 50g unsalted cashew nuts, toasted
- Salt and black pepper, to taste
- 1 small red onion, finely sliced
- 1 garlic clove, crushed
- 2 large carrots, shaved into ribbons using a vegetable peeler
- 1/2 red cabbage, finely shredded
- 200g sugar snap peas, trimmed and cut diagonally
- 3 tbsp fresh ginger, grated
For the dressing
- Juice of 1 lime and zest
- 1 tbsp toasted sesame oil
- 1 tsp rice vinegar
- 1 tsp brown sugar
- 1 garlic clove, crushed
- Salt and white pepper, to taste
Make the dressing first and toast the cashews. In a small bowl mix lime juice and zest, sesame oil, sugar, rice vinegar, garlic and salt and white pepper. Toast the cashew nuts in a pan over a medium heat and set aside. Take half the cashew nuts, salt and black pepper and finely chop together.
Cook the buckwheat noodles in salted water following the packet instructions. Drain and add a little oil to stop the noodles sticking together.
Heat coconut oil over a medium heat and add the red onion, garlic and sugar snap peas. Fry for a couple of minutes and then add the carrots, red cabbage and the chopped cashews (for crunchier vegetables don’t fry for more than a few minutes).
Add the cooked noodles ensuring they tossed through the vegetables well. Add the ginger and pour over the dressing.
Serve the noodles on a large platter or bowls and top with the rest of the toasted cashews.
