Tahini Buckwheat Noodles with Edamame Recipe

written by Lisa Guy

Tahini Buckwheat Noodles with Edamame Recipe Credit: Lisa Guy

Tahini is a fantastic source of protein and rich in the essential amino acid methionine, which aids liver function by reducing fat deposits in the liver. This popular sesame paste also provides plenty of healthy unsaturated fats and vitamin E, which help promote heart health. Buckwheat is a fibre-rich seed used just like a grain. It is gluten-free and not related to wheat.

Serves: 2-3

Ingredients

Method

  • 100g buckwheat noodles
  • ½ cup shelled edamame
  • ½ capsicum, diced
  • ¾ cup finely chopped kale
  • 3 shallots, finely chopped
  • Handful fresh coriander leaves, roughly chopped
  • Sesame seeds & hemp seeds, for topping

  • Tahini Dressing
  • 3 tbsp tahini
  • ¼ cup water
  • Juice 1 lemon
  • 1 clove garlic, minced
  • 2 tbsp olive oil
  • Pinch sea salt
  1. Cook noodles in boiling water for around 7 mins or follow packet instructions. Drain and set aside in bowl.
  2. Cook edamame beans for 4 mins in boiling water then drain.
  3. In frypan over medium heat, cook capsicum, kale and shallots for 4 mins in a little olive oil.
  4. In small bowl, combine dressing ingredients and mix to smooth paste. Add more water if you desire a thinner consistency.
  5. Add vegetables and edamame to noodles, drizzle with dressing and toss gently to combine.
  6. Top with coriander and sesame seeds to serve.


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Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .