Tahini Noodles with Edamame

Tahini Buckwheat Noodles with Edamame

Together with nutritionist, naturopath and author Lisa Guy, Natural Health Company has created the ultimate Spring Meal Plan eBook that will fill your day with delicious and nutritious meals from AM to PM.

Ingredients
100g buckwheat noodles
1/2 capsicum (diced)
3/4 cup kale (finely chopped)
3 shallots (finely chopped)
1/2 cup shelled edamame

Topping:
Sesame seeds
Handful of fresh coriander leaves (roughly chopped)

Tahini dressing:
3 tbsp tahini
1/4 cup water
Juice of 1 lemon
1 clove garlic (minced)
2 tbsp olive oil
Pinch sea salt

Method
Cook noodles in boiling water for around 7 minutes, or follow packet instructions. Drain and set aside in a bowl.

Cook edamame beans for 4 minutes in boiling water, then drain.
In a frying pan over medium heat cook capsicum, kale and shallots for 4 minutes with a little olive oil.
In a small bowl combine dressing ingredients and mix well until you have a smooth paste. Add more water if you desire a thinner consistency.
Add vegetables and edamame to noodles, drizzle with dressing and toss gently to combine.
Top with coriander and sesame seeds to serve.