Such a delicious dish, I think it may end up being a favorite recipe for lots of you . . . it’s certainly very popular in my house! It’s inspired by a recipe that a friend sent to me; I fell in love with it and adapted it over time to create this version. The sauce is definitely my favorite part, as it’s so incredibly rich with the most amazing array of flavors.
Serves 2
For the noodles
2 large zucchini
2 large carrots
3.5 ounces buckwheat noodles
1 red bell pepper, cut into very thin strips
handful of sesame seeds
1 ounce cashew nuts
1/4 cup fresh mint leaves, finely chopped
For the sauce
1/2 cup olive oil
1/2 cup bunch of cilantro
3 tablespoons almond butter
2 tablespoons tahini
1 tablespoon maple syrup
1 tablespoon tamari
juice of 1 lemon
3 garlic cloves, crushed
1 teaspoon cayenne pepper
Peel the zucchini, then use a vegetable peeler to peel the flesh into strips around the core. I normally discard the seedy centers, as they’re hard to peel. Do the same with the carrots.
Cook the noodles according to the package instructions.
Meanwhile, make the sauce. Simply place everything into a blender or food processer with 1/2 cup plus 1 tablespoon of water and blend until smooth.
Once the noodles have cooked, drain them and let them cool for a few minutes.
Place the noodles, carrots, zucchini, bell pepper, sesame seeds and cashews in a large bowl and pour over the dressing. Mix everything together, then sprinkle the mint on top.
Tweak It
For a lighter salad, skip the buckwheat noodles and use an extra zucchini and carrot instead.