This is a much lighter dish than the usual pasta, but very satisfying, as buckwheat is very digestible and full of good vegetable protein.

For  1 person (436 kcal)


  • 1/4 packet of soba noodles (Japanese buckwheat noodles)
  • 50g Chinese cabbage
  • 1 carrot
  • 1/4 apple cabbage
  • 1 handful of baby spinach leaves
  • 1 shallot
  • 1 tablespoon of toasted sesame seeds
  • 1 tbsp organic lime zest (!)
  • 1 piece of grated ginger
  • 1 tbsp fresh lemon juice
  • 1 tbsp sesame oil
  • soy sauce (Tamari)
  • a little maple syrup
  • Japanese chilli pepper (with orange peel, pepper and seaweed)

Preparation : wash and prepare the vegetables (Julienne), slice the shallot, chop the Chinese cabbage and spinach. Grate the ginger and lemon zest. Fry the shallot, cut into half slices, in a little sesame oil, add the cabbage and a little soy sauce and simmer for 5 minutes. Add the spices, sesame seeds, spinach zest and leaves and grated ginger. Set aside off the heat.

Boil 1 l of water and add the noodles for a maximum of 3 min, lowering the temperature. The noodles should still have some bite when they come out of the water, otherwise they will stick and that’s not very good! Add a little sesame oil and toss briefly with the vegetables over medium heat to heat up the dish.

Season with chilli and a little more soy sauce and maple syrup, sprinkle with lime zest and sesame seeds.

vegetable noodles