• 200g buckwheat noodles
  • 5g seaweed
  • 1 red pepper, halved and deseeded
  • 2 spring onions, ends removed
  • 1 carrot
  • 100g mangetout, trimmed
  • 100g green beans, trimmed

For the pumpkin seed dressing

  • 2 tbsp extra virgin olive oil
  • 1 tbsp flaxseed oil
  • 1 tsp toasted sesame oil
  • Juice of 1 lime
  • 1 tsp soy sauce
  • 10g parsley
  • 1 tbsp pumpkin seeds, toasted
  • 15g unsalted peanuts, toasted


  1. 1

    Soak the noodles and the seaweed according to the instructions on the packets.

  2. 2

    Finely shred the pepper and spring onions into thin strips. Chop the carrot into matchstick-size shreds. Halve the mangetout and beans lengthways. Put all the vegetables in a steamer and steam for 3-5 minutes until tender, with a little crunch.  

  3. 3

    Put all the ingredients for the dressing in a mini food processor with 2 tsp cold water, and season well. Whizz until smooth.

  4. 4

    Drain the buckwheat noodles and seaweed and mix together. Divide between four bowls, and do the same with the vegetables. Drizzle over the dressing and serve.

Nutritional Details

Each serving provides
  • Energy 1415kj 338kcal 17%
  • Fat 13.8g 20%
  • Saturates 2.0g 10%
  • Sugars 6.1g 7%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 528kj/126kcal

Each serving provides

38.7g carbohydrate 7.3g fibre 11.0g protein

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