About this recipe
A real easy vibrant delight made with buckwheat noodles, radish tops and traditional kimchi. I’m a big fan of probiotic foods. Eating cultured foods is a return to how we’ve been eating for centuries and with the new research looking at the impact of the microbiome on chronic disease, I really hope this health trend stays! Check out my article on the Microbiome.
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- 200g Buckwheat Noodles
- Handful of Radish Greens (or any greens you'd like)
- 1 Carrot, speed peeled
- 1 Spring Onion, chopped
- 2 tsp sesame seeds
- 1 tbsp sesame oil
- 1 tbsp fresh kimchi (refrigerated and unpasteurised)
- 1 Chilli
- 1/2 Lime
BOIL noodles for 6 mins in a pan of boiling water.
ADD your greens to the same pan for the last 2mins of boiling of the noodles, to gently cook them.
ADD them to a large bowl with the carrot strips and spring onion.
FOLD in your Kimchi.
TOAST your sesame seeds (in a hot pan for 60sec) and add to the bowl.
DRIZZLE with oil the nut oil and a Squeeze of Lime.
ADD chopped chilli to taste.
Serve in bowls with chopsticks.