As a busy mum, weeknight meals can be a challenge sometimes. It can be difficult to continuously come up with new, healthy recipes that please everyone at the table. My boys love noodles, so I have been figuring out new ways to use different types of noodles in our dinnertime routine. I really like Japanese noodles right now, especially buckwheat noodles (also called Soba noodles), because they’re naturally gluten free, cook quickly, and have a much higher nutritional value than other noodles.

Goji berries are really trending right now, and with good reason. Aside from being absolutely delicious, they are high in antioxidants, improve immune function and promote skin and eye health. I really like them in this recipe, because they add a kick of colour and sweetness as well. Make sure to soak your goji berries for at least an hour before using them in the recipe, so that they have time to fully rehydrate.

I’ve made this recipe for 5 to 6 people, because that’s what was needed to feed my family. You could easily scale this recipe up or down, depending on your own needs. A word of caution, though- buckwheat noodles are best eaten right away, so don’t make this recipe in bulk thinking that you can save it for lunches the next day, because it won’t be as good.

This has quickly become one of my family’s favourite weeknight meals, and I hope your family will enjoy it as much as we do! As always, remember- eat well to live well!


Prep Time
10 mins
Cook Time
25 mins
Total Time
14 mins
Course: Main Course
Servings: 6 People
  • 250 g buckwheat noodles (soba)
  • 1 large Cauliflower (cut into small florets)
  • 1 tbsp coconut oil
  • Handful of Goji berries
  • 2 cloves garlic (minced)
  • Soy Sauce, to taste
  • Parsley leaves, torn
  • Pinch of Himalayan pink salt
  • Pinch of seaweed dulse
  1. 1. In a large wok, heat coconut oil over medium heat. Once the coconut oil has turned shiny, add the garlic and soaked goji berries.

    2. In a large pot, bring 8 cups of water to the boil. Add the noodles, and cook for 4-6 minutes. Strain the noodles and rinse under cold water.

    3. Add the cauliflower and cooked noodles to the wok with the garlic and goji berries, and saute for 2 minutes, making sure that everything is mixed well together. Season the noodles with soy sauce.

    4. To plate, lay an even portion into individual bowls, and garnish with parsley, seaweed dulse and pink Himalayan salt.

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