Vegan buckwheat wakame noodles with edamame

Vegan buckwheat wakame noodles with edamame: a quick recipe with buckwheat noodles, wakame, edamame, tamari and lime.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 10 min
• Total time: 25 min
• Calories: 480 kcal per serving
• Protein: 24 g
• Fat: 12 g
• Carbs: 68 g

Ingredients

• 200g buckwheat noodles
• 150g edamame
• 20g wakame
• 1 tbsp sesame seeds
• 2 tbsp tamari
• 1 tbsp sesame oil
• 1 tbsp lime juice

Method

You’ll need: saucepan · mixing bowl · sieve

1. Soak the wakame in lukewarm water until soft. Then squeeze it out well.
2. Cook the buckwheat noodles al dente according to the packet instructions. Rinse them briefly in cold water so they stay loose.
3. Cook the edamame in water until tender. Then drain.
4. Stir the tamari, sesame oil and lime juice into a simple dressing. Season so it's balanced between salty and fresh.
5. Thoroughly mix the buckwheat noodles with the edamame, wakame and dressing in a large bowl.
6. Serve the noodles and finish by scattering over the sesame seeds.

Good to know

I like a dish like this on days when things should be fresh and uncomplicated. It's zingy, savoury and still pleasantly satisfying.

Swaps

Buckwheat noodles → brown rice noodles (mild); edamame → chickpeas (more fibre); sesame oil → olive oil (more monounsaturated fatty acids); wakame → nori strips (milder seaweed flavour, iodine content often different)

Allergens

Contains soya and sesame; for a gluten-free dish use pure buckwheat noodles (many contain wheat). Because the iodine content of seaweed varies, keep portions small for children and during pregnancy.

Dairy-free recipes