Spigarello & Buckwheat Noodles Salad Recipe

Author Kali Star

Prep time

5 Min

Cook time

20 Min

Total time

25 Min

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Spigarello and Buckwheat Noodles

Buckwheat and purple sweet potato noodles, topped on sautéed spigarello. Very simple recipe, and works well with spigarello!

Ingredients

• One package of buckwheat and sweet potato noodles.
• 1 Bunch of Spigarello
• Organic Extra Virgin Olive Oil
• 2 cloves of garlic, smashed and chopped
• Freshly chopped ginger, equal to the amount of garlic
• 3 or 4 Sprigs of spring onion tops
• 1/2 a Tablespoon or more of freshly toasted white sesame seeds
• Salt and pepper w/ optional chili flakes

Instructions

1. Cook buckwheat noodles per package instructions.
2. Sauté spigarello in a large pan with 1/2 tablespoon of olive oil, until it's cooked and a little crispy brown on the edges.
3. In a little pan, sauté ginger and garlic. Once it's a little crispy on the edges, turn off the heat, remove from the hot pan, and sprinkle some spice of choice. I used sumac.
4. Toast white sesame seeds. Be careful to watch these, they'll burn quickly.
5. Add your greens into serving dishes, and top with the drained noodles.
6. Drizzle some olive oil. You can also add soy sauce.
7. Top with the ginger and garlic mixture.
8. Add chili flakes or fresh pepper if you like.

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #spigarello