• 200g buckwheat noodles
  • 5g seaweed
  • 1 red pepper, halved and deseeded
  • 2 spring onions, ends removed
  • 1 carrot
  • 100g mangetout, trimmed
  • 100g green beans, trimmed

For the pumpkin seed dressing

  • 2 tbsp extra virgin olive oil
  • 1 tbsp flaxseed oil
  • 1 tsp toasted sesame oil
  • Juice of 1 lime
  • 1 tsp soy sauce
  • 10g parsley
  • 1 tbsp pumpkin seeds, toasted
  • 15g unsalted peanuts, toasted


  1. 1

    Soak the noodles and the seaweed according to the instructions on the packets.

  2. 2

    Finely shred the pepper and spring onions into thin strips. Chop the carrot into matchstick-size shreds. Halve the mangetout and beans lengthways. Put all the vegetables in a steamer and steam for 3-5 minutes until tender, with a little crunch.  

  3. 3

    Put all the ingredients for the dressing in a mini food processor with 2 tsp cold water, and season well. Whizz until smooth.

  4. 4

    Drain the buckwheat noodles and seaweed and mix together. Divide between four bowls, and do the same with the vegetables. Drizzle over the dressing and serve.

Skin by Liz Earle (£25, Orion Spring)

Nutritional Details

Each serving provides
  • Energy 1415kj 338kcal 17%
  • Fat 13.8g 20%
  • Saturates 2.0g 10%
  • Sugars 6.1g 7%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 528kj/126kcal

Each serving provides

38.7g carbohydrate 7.3g fibre 11.0g protein

Also in these Scrapbooks

Back to top