Asian Slaw Noodles

Asian slaw buckwheat noodles | Food + me

This is really one of my favourite dinners. It’s quick and easy to make, packed full of nutritious vegetables, and with the addition of buckwheat noodles it makes a full satisfying meal. You want to just lightly cook the cabbage and other vegetables to bring out some of their beautiful sweetness whilst also keeping their crunch. You can also easily substitute red cabbage for any another cabbage.

Asian slaw buckwheat noodles | Food + me
Asian slaw buckwheat noodles | Food + me

Asian slaw buckwheat noodles

Serves: 4
gluten free, dairy free, vegan

1/4 red cabbage, shredded
4 carrots, finely sliced
200g mangetout, halved (or shredded in food processor)
3 spring onions, finely sliced
1 tbsp coconut oil
250g buckwheat noodles

3 tbsp tamari sauce
1 inch ginger, finely chopped
1 clove garlic, crushed
juice of 1 lime
1/2 tsp toasted sesame oil
1 red chilli, finely chopped

To serve
handful of coriander and mint
handful of roasted peanuts


Prepare and chop all the vegetables. To make things easy you can slice all the vegetables using a food processor.

Mix all of the sauce ingredients in a bowl.

Cook the noodles in boiling water for 5mins. Drain and set aside.

Heat the coconut oil in a wok or large frying pan on a medium heat. Add the mangetout first cooking for a couple of minutes before adding the carrots, cabbage and spring onions. (If you shredded the mangetout just add all the vegetables at once). Stir fry for another 2mins. You want to lightly cook the vegetables while still keeping their crunch.

Add the noodles and the sauce to the pan for a minute or so to heat through. Serve topped with coriander, mint and roasted peanuts.

Asian slaw noodles | the food collective
No Comments Yet

Leave a Reply