Gluten Free Longevity Noodles
Gluten Free Longevity Noodles
I call these my Longevity Noodles because they have buckwheat flour, peanut and black sesame.
Inspired by Szechuan noodles (Dan Dan noodles) and sesame noodles, they are loved by all and super yummy served chilled, or slightly warmed.
Let’s look at the main ingredients: buckwheat, peanut and black sesame.
Buckwheat is a gluten free pseudograin, technically neither grain nor a grass. It is a flowering plant related to rhubarb! Packed with protein and amino acids, buckwheat in Chinese Medicine circulates and descends chi (qi), and clears heat and dampness. [A note: the majority of soba noodles have wheat flour as first ingredient, buckwheat second. If you are strictly GF, make sure to get 100% buckwheat flour soba noodles.]
Similarly, the humble peanut tonifies chi and blood. Its smooth, rounded shape symbolizes a long, peaceful and prosperous life.
Similarly, the humble Black sesame is a Jing food that nourishes kidneys (adrenals in the West), lubricates intestines, preserves hair color, hair and skin, and slows the aging process. Black sesame seeds are so powerful that I consider them an anti-aging tonic food.
The kidney system is associated with Winter, so it’s a good idea to eat more black sesame seeds in this season.
[Black sesame, along with other black foods, are the building blocks of a youth and longevity powder called Spirit Jing that I highly recommend. I’ve been drinking it for about 10 years and it’s made in small batches by my friend, Rehmannia.]
[Black sesame, along with other black foods, are the building blocks of a youth and longevity powder called GLUTEN FREE LONGEVITY NOODLES (makes 6)
3 bundles 100% buckwheat soba
3-4 heaping TBSP smooth peanut butter (no added oil or sugar)
4 TBSP chili sesame oil
6 TBSP soy sauce or tamari for GF
4 TBSP rice wine vinegar
5 garlic cloves minced
1 TBSP ginger minced
2-3 C persian cucumber, julienned
5 scallions, finely chopped
4 TBSP black sesame seeds
Very hot water to emulsify – 1 TBSP at a time. Consistency is runny roux.
DIRECTIONS
*A note on peanut butter–I recommend the most pure you can find – either just peanuts, or peanuts plus salt. My favorite is Dark Roasted Org Smooth by Santa Cruz Organic
In a jar, mix peanut butter, vinegar, soy sauce, chili oil, garlic and ginger. Stir. Consistency will look like thickened honey with globs.
Adding 1 TBSP very hot water at a time, stir until consistency is a smooth, shiny roux. Go slowly!
In boiling salted water, add soba bundles and cook in rapid boil for 3-5 min. Test a strand. Continue cooking 1 min or until desired doneness. Warning ! These cook VERY fast compared to regular spaghetti pasta.
Immediately drain, rinse thoroughly in cold water, drain again. Set aside in cool container. [You want them to stop cooking.]
Place cucumber, scallions and sesame seeds in a large bowl. Gently mix. Add noodles by the handful. Mix. Make sure the noodles are not dripping any water or this will dilute the sauce.
Pour sauce over and incorporate.
Enjoy with something tangy and crunchy like kimchi, pickles, or garlic pickles!
Namaste,
Catherine & Satya
I’m not a food photographer, but these are amazing…
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Catherine Tingey
Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 33 years and teaching privately for 13 years.
About the Author
Catherine Tingey+ Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 33 years and teaching privately for 13 years.
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