(Check back in here regularly for new Flax Butter recipes and ideas!)
We talk all the time about the many diverse ways there are to enjoy flax butter and all of its incredible health benefits. The flax butter buckwheat noodle bowl is definitely one of my favorites. But this isn't about simply throwing in flax butter for because it's so good for you.
Flax butter boosts the creaminess in dressings and sauces. Look for recipes that use almond or peanut butter out there and experiment with trading them out for flax butter. You'll find that not only are you improving the flavor, you are significantly upping your nutrition game.
The following takes about 20 minutes to make and serves 4.
- 2 Sliced sweet red bell peppers
- 1 8oz package Buckwheat Soba Noodles
- 1/4 Cup apple cider vinegar
- 1/3 Cup O3 Superfoods Flax Butter
- 1 & 3/4 tsp sea salt
- 1 Cup mung bean spouts
- 1 Cup cilantro
- 2 Tbsp toasted sesame oil
- 1 Tbsp black sesame seeds
Stir red peppers, vinegar, and 1/4 teaspoon salt in a bowl. Meanwhile, bring a pot of water to a boil. Toss bean sprouts, cilantro, and 1/2 teaspoon of salt in a large separate bowl (big enough to hold the noodles). Cook noodles in boiling water for the amount of time specified on the packaging. Drain noodles when they are ready and rinse them under cool water. Transfer noodles to the bowl with the cilantro and bean sprouts.
Whisk 1/3 cup water, 1/3 cup flax butter, your sesame oil and the remaining 1 teaspoon salt in a medium size bowl until smooth. Spoon out 3 tablespoons of vinegar from the red pepper mixture and whisk vigorously into the flax butter mixture. Combine flax butter dressing with the noodles and top with the bell peppers and black sesame seeds.