Mix and match the herbs, buy a good brand of soba noodles, and you’ve got an easy restaurant-quality dish to serve at home.
My Paleo Marin Rating: 4.5 Persimmons
Ingredients:
7 oz. buckwheat soba noodles, preferably Hakubaku Organic brand
12 green cardamom pods
1 1/2 cups basil or mint leaves, roughly chopped
1 1/2 cups cilantro leaves, roughly chopped
1/2 cup pistachio nuts, shelled and roughly chopped
4 limes for 1/2 teaspoon zest, 3 tablespoons juice, and lemon wedges for serving
3-4 tablespoons avocado oil
1 green chili, seeded and finely sliced
2 ripe avocados, cut into 1/4 slices
1/2 teaspoon fine sea salt
Optional: nigella, toasted sesame seeds, or red chili flakes for garnish
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| Image from iHerb website |
Directions:
1. Cook noodles according to package instructions (varies per brand). Drain noodles in a colander, then rinse thoroughly under cold water. Set aside in colander to drain well.
2. Crush the cardamom pods with the flat side of a knife. Remove the seeds and grind to a pulp with a pestle and mortar.
3. Loosely pat the noodles dry if necessary. Add noodles and crushed cardamom to a large bowl. Add in the herbs, nuts, zest, lime juice, oil, chili avocados and salt; toss well to combine.
4. Place on a serving plate, or divide among four bowls. Garnish with seeds and extra herbs.
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| Image from Amazon |
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Recipe adapted from Ottolenghi Simple: A Cookbook here.
My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.
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