Noodles would be our “one thing” if we found ourselves on a deserted island (with a genie who was granting food wishes). This recipe is healthy, eco-friendly, and delicious. It’s a great option for weekday lunches, but fancy enough to impress dinner guests. The dressing can easily be made the day before to save even more time. Note: This recipe is also lovely with black chickpeas (shown in photo), if you happen to have some cooked and on hand. If you don’t have a spiralizer, you can also use a sharp knife to thinly slice the veggies into matchsticks.
For the noodles:
- 1 x 200g package (or similar size) buckwheat soba noodles
- 1 courgette, spiralized
- 1 carrot, spiralized
- 200g (1 cup) chickpeas, cooked or canned
- 90g (1 cup) red cabbage, thinly sliced
- 1 yellow pepper, diced
- 2 tbsp toasted sesame seeds
- Chili flakes, to taste (optional)
For the sauce:
- 2 tbsp miso paste
- 2 tbsp vegan mayonnaise (store-bought or homemade)
- 1 tsp agave
- 60ml (¼ cup) soy sauce
- 1 garlic clove, minced
- 1 tbsp ginger, minced
- 2 tbsp tahini
- 2 tbsp apple cider vinegar
- 1 tsp sesame oil
- 60ml (¼ cup) olive oil
- 80ml (1⁄3 cup) water
- Bring a medium pot of water to a boil. Add soba noodles and cook for 6 – 7 minutes. During last 2 minutes of cooking, add spiralized courgette and carrots. Drain, rinse very thoroughly with fresh water, and set aside.
- Make the sauce by combining all sauce ingredients except water in a high-speed blender. Blend until smooth, slowly adding water.
- Place noodles, carrots, and courgette in a large mixing bowl. Pour sauce on noodles and mix well.
- Transfer to serving plates or bowls, and top with chickpeas, sliced cabbage, and yellow pepper. Sprinkle with sesame seeds and chili flakes (if using).
Recipe and Images from The Chickpea Revolution