Do you want to cook and eat healthier in 2016? Our buckwheat noodle bowl recipe is a great way to start.
This recipe was developed by Chef Ema Constantini, who teaches George Brown College’s Clean Eating course within our continuing education programming. If you register for the class, you’ll learn to make the buckwheat noodles yourself.
Buckwheat noodle bowl
Yield: four servings
- 340 grams of sweet potatoes, peeled and diced
- Olive oil to taste
- Sea salt and freshly ground pepper to taste
- 227g firm tofu, diced
- 1 teaspoon tamari sauce, plus more for serving
- 1/2 teaspoon sesame oil, plus more for serving
- 340g shiitake or other mushrooms, sliced
- 280g buckwheat noodles, cooked
- 140g baby spinach, blanched
- 1 cup broccoli florets or kale sprouts (optional)
- Shichimi togarashi for garnish
- Heat oven to 400 F (200 C).
- Toss the sweet potatoes with olive oil, salt and pepper and spread on a baking tray. Roast until soft, about 20 minutes depending on the size of your potatoes. In the meantime, toss the tofu with the tamari and sesame oil. Roast on a separate tray until the edges are beginning to brown, about 15 minutes.
- Heat a frying pan with a little olive oil and sauté the shiitakes. Season to taste with salt and pepper.
- Arrange the noodles in serving bowls. Top with roasted sweet potatoes, tofu, shiitakes, spinach, and broccoli drizzle with tamari and sesame oil. Sprinkle with shichimi togarashi.