Spicy Buckwheat Noodles With Tamarind Sauce

A refreshing and vibrant noodle dish from experimental health food fanatics Hemsley & Hemlsey. Featuring an exciting blend of flavours and spring vegetables this is the perfect seasonal dish for the lighter evenings. Serve with a glass of crisp white and garnish with lime.

For the Stir Fry

2 tbsp of whole cashews

2 tsp of coconut oil

200g of chestnut mushrooms, thickly sliced

2 tsp of sea salt

2 portions of buckwheat noodles

3 spring onions, sliced

2 tbsp of extra virgin olive oil

250g of broccoli, chopped

250g green beans, chopped into thirds

1 small handful of coriander, roughly chopped

1 lime, cut into wedges

For the Spicy Tamarind Sauce

2-2½ tbsp of tamarind paste

2 tsp of maple syrup

2 large garlic cloves, finely diced or finely grated

Fresh red chilli, sliced, or chilli powder

6 tbsp of hot water


Toast the cashew nuts in a pan until golden brown. Add the coconut oil to the same pan and heat to medium. Fry the mushrooms on each side until brown and set aside with a little sea salt.

Combine all the ingredients in the same pan for the tamarind sauce and let them simmer for 5 minutes, lid on.

Cook the buckwheat noodles in boiling water, drain and set aside

Prevent the noodles from sticking drizzling them with sesame oil and add the mushrooms.

Add the broccoli and green beans to the tamarind sauce and let them cook in the sauce for 5 minutes, lid on.

Toss everything together and serve with the toasted cashews and a wedge of lime.

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