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
