Quick Tip: Have you ever tried buckwheat noodles?

Posted by on Aug 31, 2016 in Health and Wellness, Recipes

This week’s quick tip is something quite delicious. Psoas co-owner, Jenny, shares her nutritiously appetizing buckwheat noodle salad recipe. Read more about why she loves this easy to prep meal and how you can make it yourself below!
“For all you people and athletes out there who try to take it light on the gluten, but thrive off the power from your carbs and protein, this “Buckwheat Noodle Salad” is one of my go to uniquely flavored favorites.
I originally got this recipe from a cleanse I did with CLEAN a few years back, and have slightly augmented it to be just right for me! I am not a nutritionist by any means, but I love researching what is going into my body, and the information I have found on buckwheat is quite incredible. It provides high levels of magnesium, Vitamin B complex, complex carbohydrates, and high quality proteins amongst a ton of other goodies.”

Buckwheat Noodle Salad Recipe


Ingredients: (Serves about 8 people as a substantial side salad)
 • 2 bundles of Buckwheat Noodles
   – I suggest Eden Selected 100% Buckwheat Flour Soba – which you can find at Whole
Foods, Rainbow, or other specialty markets.
   – Separate the noodles in the water and add a little oil so they don’t stick together.
 • 1 large cucumber – sliced into quarters
 • 3 large handfuls of arugula (or as much as you want depending on your desired green to grain ratio)
Sauce: (Grab your vitamix or food processor to make the sauce)
 • 1/2 cup almond butter (I love getting my almond butter straight from the grinder or in bulk sections at some markets)
 • 4 tablespoons wheat free tamari sauce
 • 2 tablespoon balsamic vinegar
 • 2 tablespoons sesame oil
 • 2 teaspoons curry powder
 • 1 tablespoon dill
 • pinch of sea salt
Directions: Prepare noodles as directed. Rinse with cool water and set aside. For the sauce: Blend the ingredients for sauce together. The almond butter takes a second to soften. Be patient, it will happen!
Play with liquids by adding more balsamic, oil, tamari, or water until it’s as thick or thin as you like. Toss noodles with sauce. It takes a little effort to work the sauce through. Once distributed evenly add the cucumbers and arugula and toss to finish.

This dish keeps well refrigerated for 3-5 days. Enjoy this amazing mix of flavors!