Buttery Miso and Garlic Buckwheat Noodles

Hellooo! I hope you’re all having a fab Easter Break! So far I am, minus the break part haha! To be fair, I took a day off on Monday.. but other than that, I’ve been rather busy! So Saturday I had the BEST day at the HBloggers networking and sampling event! I learnt lots, came away feeling very inspired and excited for my next steps, met more lovely foodies, ate and drank some tasty samples which I’ll be for sure repurchasing and came away with a whole bag of goodies! Such an amazing day and I can’t recommend them more to budding health bloggers! So that was a lovely and exciting Saturday! Sunday we chilled and I did a lot of website reorganising and updating. We also had a lovely roast, crumble and rainy but still lovely, walk in the countryside. Then Monday I actually took the day off and we went to Hull to take my brother back to university and went out for a lovely meal and wonder in the sun. So all pretty chilled and relaxed with a little work here and there and a whole lot of chocolate!!

Then this week has flown by! I’m sure I wasn’t the only one thinking it was Monday on Tuesday?! So Tuesday I got my hair dyed for the first time (you can hear all about the drama on Instagram and It’s ongoing….) I’ve also been making a whole lot of chocolates for orders and my special project! This weeks flavours so far have been pecan pie truffles, peanut butter pralines and lemon chocolates with crunchy strawberry bits. UMMMUMMM! All will be revealed soon! I’ve also been doing a lot of future thinking about studies and my business. Still lots more thinking to do too!! I’ve also been making efforts to talk to you guys more on Instagram and social media as I want you to get to know me and what I get up to behind the scenes and I also want to get to know you guys too! As I love this little community we’re all building when we meet one another at the foodie and health events!! I do love a good babble anyway! Like my own diary, yet public… in a good way! Like a foodie/business/wellness diary! Anyway, it makes me more human instead of a picture of a pretty bowl of porridge, you get the best of both, a pretty bowl of porridge and the dramas of my day haha!

So today I’m sharing a super nourishing bowl of noodle miso goodness! I didn’t use miso for yonks as I’m intolerant to grains and gluten and the only miso I could find was with grains. However, about a month ago, I decided to give it a whirl as my stomach is doing really well and only gets upset by my anxiety these days! Well I’ve been fine with it (touch wood) and now  I cant get enough of it!! I don’t know whether its because its fermented and unpasteurised and all round tummy loving orrrr whether my tummy is on the heal and mend and i’ll be able to start reintroducing foods agin orrrrrrr both!! I hope for both but hey, either way, its a step in the right direction! My favourite miso to use is Clearspring brown rice miso as its got a wonderful depth, fullness and rich flavour. A little goes a long way and it’s amazing in rich sauces, dressings, gravies, stews and even porridge.. I know, weird yet so so so so magical! So today I’m using good old tummy loving miso in a delicious buttery garlic sauce with a little tamari. It’s a sauce of dreams and tastes again, magical. I bet this sauce would be delicious with meat and fish also or simply to dress a green salad or stir fry. Just making a bigger quantity and use it as you please but bare in mind, the butter will set once refrigerated. I’ve pared this lovely lush and comforting  sauce with another favourite from Clearspring, their buckwheat noodles! They’re the only brand of noodles that I’ve found that are grain and gluten free and still taste like the real deal with an extra nuttiness which I love. I’ve also added some steamed broccoli, onions and coriander to the mix, once combined, they all complement each other beautifully. Oh and an egg.. because well you can’t go wrong with an egg now can you?!

Enjoy, my Leitchy tribe xx

Ingredients – serves two

140g buckwheat noodles

boiling water

1 broccoli, florreted

2 eggs

2 tbsp unpastuerised butter

2 tsp brown rice miso

0.5 tsp tamari

2 fat cloves of garlic, diced

1 spring onion, sliced

a small handful of coriander, chopped

2 tsp sesame seeds

 

Method

Pop the noodles in a pan of boiling water, pull them apart with a fork to prevent them all sticking together for about two minutes and then add the broccoli and simmer for 10 minutes.

Meanwhile, boil the eggs for 10 minutes in a seperate pan.

Whilst they’re cooking, toast the seeds in a dry non stick pan until golden. Pour into a bowl and put to one side.

Now in the same pan over a medium heat, fry the garlic in the butter until golden.

Turn off the heat and pour the mix into a small bowl.

Whisk in the miso and tamari.

Drain the noddles and broccoli and then divide them up between two bowls.

Remove the eggs from the pan and run under cold water until cool enough to handle.

Deshell and half.

Pop one egg in each bowl with the chopped onion, coriander and sesame seeds.

Spoon over the miso dressing and serve.

​Enjoy,

Leitchy xx

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