Inspired to Nourish: Rainbow Noodles

    🎓Post-PhD • 📘 History • 🌟 Inspired

I came up with this “recipe”––although I think it barely qualifies as one––during a week when I was feeling unusually on my game. I’d been productive, full of creative ideas (the quality of which was, however, debatable), and able to point to a healthy amount of output. Nothing earth-shattering, mind you, but enough to make me feel like I was actually getting things done—which, as I’m sure I’m not alone in saying, isn’t something I can claim at the best of times. 

That streak of productivity spilled over into the rest of my life. I felt stronger at the gym, more open to trying (or retrying) things I’d usually avoid, and carved out time for proper TLC: long baths, books for pleasure, guilt-free movie afternoons, café trips, even the odd friend date. It also meant I’d been enjoying a nightly glass or two of wine—partly because I felt I’d earned it, partly because the PhD had turned me into something of a functioning alcoholic (life––and I––would be boring without at least one vice…).

So, in that headspace, I felt inspired to throw together something easy, colourful, and full of fresh, raw, nourishing ingredients—a dish that would further support my TLC streak and would counteract the slightly bad evening habit I’d fallen into (or at least, fallen harder into). The result: chewy buckwheat noodles tangled up with crunchy vegetables and finished with a bright, zingy dressing. Quick to make, endlessly adaptable, and excellent for rescuing those neglected vegetables in the fridge.

A few notes on the recipe: 

  • Scalable: I usually make this for lunch, but it works just as well as a dinner for one (or more). It also keeps relatively well in the fridge—the dressing doubles as a marinade, keeping everything flavourful—and makes a solid packed lunch.

  • Noodles: This can be gluten-free depending on the noodles you use. True soba noodles (100% buckwheat) are GF, but some brands use wheat, so check the label. If you can’t get hold of soba noodles, don’t like them or just can’t be bothered to find them, any noodles work here—even glass noodles (just soak in boiling water). That said, I think soba’s chewiness makes this dish—just don’t overcook them or they’ll turn mushy.

  • Substitutions: Light soy or tamari can replace dark soy (although the flavour will shift accordingly). Honey, agave syrup or coconut sugar can sub in for maple syrup; brown sugar works too, but skip white sugars—they’re too sweet and lack the caramel depth.

  • Veg & Garnishes: The listed veg are suggestions only—use what you’ve got. For toppings, regular sesame seeds (toasted in a dry pan first) or chopped dry roasted peanuts are excellent alternatives or additions.

Servings: 1           🥖 GF    🥛 LF    🥕 V    🌱 VE

Time:
👐 Hands-on: 15 minutes

Ingredients

For the Noodles:

  • 1 serving size noodles, approx. 75g (I suggest soba)

  • 1 small-medium carrot

  • ½ red pepper

  • ⅓ cucumber (courgettes can be used in it’s stead)

  • Black sesame seeds 

For the Dressing:

  • 1 tbsp olive oil

  • 1 tsp sesame oil

  • 1 tbsp dark soy sauce (or a little tamari, for gluten-free)

  • 1 tsp rice vinegar

  • 1 tsp maple syrup (or an alternative: see intro)

  • 1 tbsp lime juice

  • 1 tsp ginger, grated

  • 1 clove garlic, minced/grated

Instructions

  1. Cook the soba noodles according to the packet instructions, approx. 4-6 minutes. Keep a close eye on them—they should be pleasantly chewy, not overcooked and mushy.

  2. Meanwhile, prepare the vegetables, placing them all in a bowl large enough to also hold the noodles later: 

  • Peel the carrot into thin ribbons using a vegetable peeler, turning it as you go.

  • Slice the pepper into thin strips.

  • Halve the cucumber lengthwise, place the cut side down, then slice into thin matchsticks.

  1. Make the dressing: whisk together all the liquid ingredients. Grate the ginger (no need to peel; most of the skin stays behind on the grater) and mince or grate the garlic from the cut end in, so you’re left holding the skin. Stir them both into the dressing.

  2. Taste and adjust: add more soy if it needs salt, more maple syrup if too tart, or extra vinegar/lime for brightness. The oils help smooth out and round the flavours.

  3. Drain the noodles and toss everything together, now adding the sesame seeds. Take your time so everything is properly coated with the dressing—you may not need all of it—and the vegetables are fully interlaced with the noodles.

Storage

Can be stored for up to 2 days in the fridge (or longer depending on the vegetables you’ve used).

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