This recipe for broccoli, almond and buckwheat noodle salad is the latest in a monthly series of recipes I have created in association with Suma Wholefoods.
In these recipes, I use products from Suma’s extensive range of organic and ethically sourced products, and the recipes appear both here on my blog and on the Suma website.
This recipe was created prior to the unprecedented restrictions under which many of us are now living.
Therefore, for the foreseeable future my new recipes, including those I create for Suma will be simpler and easier to prepare, and based on store cupboard ingredients plus – as always – fresh seasonal produce.
This simple seasonal salad has a lovely balance of natural flavours and textures, with a beautifully spicy dressing to pull everything together. You can vary the ingredients in this recipe according to what you have available. Feel free to comment on this post or to contact me via the contact link above if you want advice on doing this.
broccoli, almond and buckwheat noodle salad
300 g buckwheat noodles
300 g sprouting broccoli, sliced in half lengthways along the stem
50 g blanched almonds
6 spring onions, white and green parts thinly sliced on the diagonal
10 g fresh coriander, finely chopped
1 tbsp toasted sesame oil
for the dressing
2 cm piece fresh ginger, peeled and finely chopped
1 lemongrass stalk, tough outer leaves removed and finely sliced
1 clove garlic, finely chopped
40 g white miso paste
30 ml toasted sesame oil
30 ml groundnut oil
juice of a lime
1. Roughly slice the almonds. Place a dry frying pan over a medium to high heat and add the almonds. Stir fry for 2 minutes or until the almonds are beginning to colour. Remove from the heat and tip the almonds out onto a cold plate or bowl.
2. For the dressing, place the ginger, lemongrass, garlic, sesame oil, groundnut oil, lime juice and miso paste in a food processor and blend into a smooth consistency.
3. Bring a pan of water to the boil. Add the buckwheat noodles and stir. Reduce the heat to a simmer and cook for 8 minutes. Drain the noodles and refresh under hold water. Drain, then toss in the tablespoon of sesame oil. Set to one side.
4. While the noodles are cooking, steam the broccoli for 2-3 minutes, until just tender. Drain. Refresh under cold water to stop the cooking process and then drain again.
5. To assemble the salad, Place the noodles in a large bowl. Add the broccoli, half of the toasted almonds, half of the spring onions and all of the chopped coriander. Pour the dressing over the ingredients in the bowl and toss to combine fully. Divide the salad between four bowls or plates. Scatter over the reserved almonds and spring onions.
Categories: dairy free, gluten free, vegan, vegetarian
This looks like an absolutely perfect lunch!
Thank you 🙂
Many thanks. I’m very fond of buckwheat noodles.
Me too! Thank you Peggy x
As always, I could teach into my screen and snaffle that up in a
deft galollop! You have me thinking. I have buckwheat flour in the cupboard. I wonder if I could make some pasta with it. I generally make bourriol (little Auvergnat galettes which remind me of home) but pasta and a version of your dish according to what’s lurking in fridge and pantry given restrictions on shopping …. hmmm – me likee this idea! X
Thank you Osyth. You could try this with any type of noodle you may have to hand. It is possible to make your own buckwheat noodles from scratch, although this is not something I have tried. Or you might want to adapt the recipe to use the broccoli, almonds and dressing as a filling for your bourriols. Steve x
Clever you! Of course we could fill bourriols …. I hadn’t thought of that. But I do think I will give the noodles a try too. I’m sure I can buy them here but, of course we are trying not to go out so it’s a good opportunity to experiment!
Great post 😁
Thank you 🙂
This looks wonderful.Light and healthy, but full of flavor.
Thank you 😊