Buckwheat and Kimchi

Buckwheat Kimchi Bowl

Serves 2

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.

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Lunch, Snacks, Dairy Free, Gluten Free, Vegan, Vegetarian

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