Sundays are made for bliss, they bring the prospect of movies, yoga, the time to cook a good meal, the fresh smell of laundry, a fridge laden with newly bought groceries, a good book, board games and mellower hangouts with family and friends.
It’s been a while since the hubby and I had a Sunday with each other and it was kind of one of those perfect ones. Great weather, we had our first hip hop lesson, an afternoon snooze, doing the laundry and the type you would normally end on with noodles from your favourite Chinese food haunt.
I love noodles, there are very few people in the world with whom I would share my last noodle, each one packs a punch.
The best noodle dishes are fresh, fragrant, light, full of flavour and with beautifully cooked vegetables, not loaded with salt and grease in the name of taste. King Soba are my favourite, they transform noodles into something that is not only delicious but also nourishing and nutritious.
So I leave you with this simple recipe (great for anyone who is gluten free or vegan) on which we ended our perfect sort of Sunday.
Buckwheat Noodles with Tamari, Green Chillies and Ginger
King Soba Buckwheat Noodles
1tbsp Coconut oil
2 cloves minced garlic
1tbsp grated ginger
2 small green chillies (we love spice so kept the seeds, but you don’t have to)
3 spring onions sliced (including the green part)
2 cups steamed broccoli florets
2 cups sliced mushrooms
1tbsp tamari (you can add a little more if you like)
1/4tsp smoked paprika
Cook the noodles according to packet instructions.
Melt the oil in a wok on a medium heat and sauté ginger, garlic and chillies until they start to sizzle. Then add the spring onions, mushrooms and broccoli. Stir-fry while the noodles cook.
Once the noodles are done, drain and rinse in cold water and then throw them into the wok. Add the tamari, paprika and cayenne. Mix everything well and stir-fry for a few more minutes.