Black Rice Soba Noodles with Miso Dressing

Our Charley (@charleyshealth) is pretty amazing. Not only is she an awesome person, she also manages to provide us with regular food envy with her scrumptious all-natural recipes. For that, Charley, we salute you! Her most recent dose of foodie genius comes in the form of Soba Noodle Bowls with Miso Dressing. Crammed full of ingredients that your body will thank you for, this recipe is bound to produce endless "oooh’s" and "aaaah’s" at meal time. As if things couldn’t get any better, there’s a sweet Asian hit from our gluten-free friend, Coconut Savoury Sauce. We all know the right thing to do at this point- shall we get cooking?

For the noodle bowl:
- 40 grams black rice buckwheat noodles
- 1/2 can chickpeas
- Mild curry powder, a pinch
- Turmeric, a pinch
- Salt and pepper, a pinch
- Frozen peas, a handful
- 50 grams tenderstem broccoli

For the dressing:
- 1 heaped tablespoon sweet white miso paste
- 1/2 clove garlic
- 1 teaspoon rapeseed oil
- 1 teaspoon Coconut Savoury Sauce
- 1 teaspoon honey (or Coconut Honey if vegan!)
- Squeeze of fresh lemon juice

To serve (optional):
- Black sesame seeds
- Fresh coriander

 

1. Cook the noodles according to the packet instructions. It can help to drain the noodles with cold water once they’re cooked, so that they don’t stick together.

2. While your noodles cook, get the rapeseed oil sizzling in a pan. Chuck in the curry powder and turmeric, then fry the chickpeas until lovely and crisp.

3. In a separate pan, sauté the veg in a little cooking spray until cooked through. Combine all of the sauce ingredients in a jug, then pop your dressing into the saucepan with the veggies.

4. Add in the noodles and the chickpeas, then give everything a good stir to ensure it’s all coated. Sprinkle over the black sesame seeds and coriander for a tantalising finish.