Free Healthy Recipe - Buckwheat Noodle, Bok Choy and Pine Nut Salad

Dairy free, Low fat, Low GI

Copyright John Paul Urizar

This salad makes a delicious lunch and can be made in minutes. Although best served immediately after cooking, it can also be made in the evening and the leftovers taken to work the next day. It makes a nice change from sandwiches and is a very satisfying high-energy meal that will keep you going for the remainder of the day.

2 tbsp pine nuts
200 grams buckwheat noodles, (soba)
2 bunches bok choy
4 tbsp miso dressing, (see recipe list)

Dry roast the pine nuts in a small pan until golden and set aside.

Bring a large pan of salted water to the boil and add the noodles. Reduce to a simmer and cook for 4 minutes, taking care not to overcook them.
Once cooked, rinse them under cold running water to prevent them sticking.
Wash the bok choy, trim and roughly chop - don;t chop too small or it will overcook. Steam for no more than 2 minutes to ensure that the stalks remain crunchy.
Remove from the heat and stir the bok choy through the noodles.
Add the dressing and top with the pine nuts.

Makes 4 servings

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 15 mins
Ready in: 20 mins

Suitable for:
Dinner, Lunch, Salad
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Nutritional Information - Per Serve
Kj 1195 kj
Calories 286 kcal
Fat 11.1 g
Saturated Fat 1 g
Total Carbohydrate 36.2 g
Total Protein 9.6 g
Fibre 1.8 g

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