Recipe: Buckwheat Noodles With Sun-dried Tomatoes and Fish (Gluten Free, Vegan option )

Buckwheat Noodles With Sun-dried Tomatoes and Fish (Gluten Free )
Vegan option available 
Serves 4 
Recipe designed to be as light as possible

Ingredients: 

  • Buckwheat noodles - 2 packages (100g each) 
  • 30 ml olive oil
  • 5 ml or 1 tsp. each: marjoram, basil, and oregano (triple quantities if fresh),
  • cayenne pepper, salt, pepper,
  • 1 package dehydrated sundried tomatoes (or to taste) 
  • 2 tins canned fish of choice ( or 1 package firm tofu )
  • Space permitting: 2 zucchinis and 2 bell peppers and 1 red onion (Dehydrated options are also available by some retailers such as Famous Foods on Kingsway)

Preparation:

  • Soak sundried tomatoes for 30 – 60 minutes
  • Place 30 ml of olive oil in small container for transportation, and bag all seasoning together before trip
  • Pre cut vegetables ( and tofu for V)  if time permitting
  • Boil 1 litre of water in a large pot.
  • Add noodles and boil for 10 minutes
  • Drain
  • In a frying pan on med-low heat, add oil 
  • Add cut vegetables
  • Saute for 5 minutes
  • Add cooked noodles and tinned fish and mix well
  • Add seasoning, sun-dried tomatoes, toss and serve 

Vegan Option: Cut tofu into 3cm cubes and add with sautéing vegetables

Note: Buckwheat flour is gluten free. It is a grain-like seed.

Saffron Wadsley-Rose
2017

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