Soba noodles, beet, mangoe & Camelina oil

1 pack of soba noodles of approx 2 cups (300 g)

2 c. tbsp. (30 ml) of virgin camelina oil Signé Caméline

1 mangoe, cut in dices

1 drizzle of camelina virgin oil Signé Caméline (for cooking)

1 small onion, cut into fine slices

2 red beet, cooked and cut in slices

1/2 tea spoon (3 ml) of all spice Jamaïcan spice

1/2 cup (125 ml) of édamane

The juice of one lime

2 green oinions, finely cut

1. In a boiling cauldron, cook soba noodles for 5 to 6 minutes and let cool down in frozen water.
2. Drain the noodles well and transfer them to a bowl. Add camelina oil and mango cubes. Stir well and set aside
3. Heat a pan on medium-high, pour a drizzle of camelina oil and sauté the onion until coloured.
4. Add the beet sticks and continue cooking until lightly coloured. Add the all-spices, season with salt and pepper and stir in.
5. Touiller and decorate with green onion ringsces, salt and pepper and stir in.