It’s amazing how recipe inspiration can come from all walks of life, including home décor. Recently I’ve been inspired by the organic, raw and nature-rooted furniture that Artemano sources in South East Asia. The scents and smells of Thailand had me devise this recipe for the Artemano buckwheat noodle salad. As summer nears its end and fall moves slowly in, it’s nice to have a fulfilling meal that isn’t warm. We often associate satisfying meals with hot, carb-filled plates. But by adding buckwheat noodles to this cold salad, we get all the satisfaction with none of the food coma. Thai flavours and raw veggies emanate the Artemano vibe while remaining completely gluten, dairy and refined sugar free!
The Artemano Thai Buckwheat Noodle Salad
Ingredients
Noodles
- 1 package 100% pure buckwheat soba noodles
- 1 tbsp sesame oil
- 1 tbsp cilantro, chopped
- 1 tbsp mint, chopped
- 1 tbsp scallions, thinly sliced
- ½ cup carrots, julienned
- ½ cup red pepper, julienned
- ½ cup red or green cabbage, julienned
- 2 tbsp peanuts, roughly chopped
Sauce
- 3 tbsp coconut sugar + 1 tbsp water
- 1 garlic clove, finely chopped or pressed
- 1 tbsp freshly grated ginger
- 3 tbsp fish sauce
- ¼ cup lime juice + zest (about 2 limes)
- 2 tbsp almond or peanut butter
- 1 jalapeno or Thai chili thinly sliced (optional)
Directions
- Begin by boiling your water for the buckwheat noodles. Cook according to the package instructions.
- While the noodles are cooking, prepare your sauce. Whisk coconut sugar and water until sugar is dissolved. Add your garlic, ginger, fish sauce, lime juice and nut butter. Whisk until combined, and then add your chili peppers. Place in the fridge.
- Rinse the noodles with cold water after they are done cooking to stop the cooking process and remove starches to avoid sticking. Toss the noodles in the sesame oil. Add half the sauce, cilantro, mint, scallions, carrots, red pepper and cabbage. Toss and taste. Add more sauce if desired. Top with peanuts and more fresh herbs.
