Tender buckwheat noodles lightly tossed with tamari and coconut nectar sauce and served with mushrooms and plenty of fresh greens. Doesn't that sound like a delicious lunch idea? Drizzle some Sriracha on top if you like it spicy.

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Buckwheat Noodle Stir Fry [Vegan, Gluten-Free]

Ingredients

  • 8-ounce package of gluten-free buckwheat noodles
  • 1-2 cups of Shiitake mushrooms, cut into thin slices
  • 2 large garlic cloves, diced
  • 2 small shallots, diced
  • 1 small head of broccoli, chopped into florets
  • 2 cups of mixed greens (chard, spinach, kale)
  • 1 teaspoon of fresh ginger
  • 1-2 scallions, chopped
  • A handful of baby rainbow carrots, chopped into small round pieces
  • Tamari
  • Olive oil
  • Hemp seeds (optional)
  • Sesame seeds (optional)
  • Cayenne pepper (optional)
  • Sriracha (optional)

For the Sauce:

  • 1/3 cup tamari sauce
  • 1 tablespoon coconut nectar
  • 1 tablespoon olive oil
  • 1/2 teaspoons ginger
  • Juice from 1 lemon
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Preparation

To Make the Sauce:

  1. In a bowl, mix together the tamari, coconut nectar, ginger, olive oil, and lemon juice. Set aside while the noodles and vegetables are cooking.

To Make the Vegetables:

  1. Add 2 tablespoons of olive oil to a large pan over medium high heat. Then add in the 2 garlic cloves and 2 small shallots. Let cook for roughly 3 minutes, until fragrant and translucent.
  2. Add in the chopped Shiitake mushrooms and a splash of tamari sauce. Let the mushrooms cook until they begin to wilt.
  3. Add the chopped broccoli to the pan and another splash of tamari. Cover and let cook until the broccoli starts to get tender, but not too soft. Add the chopped carrots and let them warm up, but stay crispy.
  4. Throw in the greens and cook until they start to wilt. You don't want to overcook the greens or the broccoli. Once they start to soften up, remove from the heat and transfer the vegetables to a large bowl.

To Make the Noodles:

  1. While the vegetables are cooking, add 4 cups of water to a large pot and bring to a boil. Add in the buckwheat noodles and cook for roughly 5 minutes, or according to the instructions. Remove from heat once cooked and run until cold water.
  2. Add the noodles back into the large pan that was used to cook the vegetables, and cover with the tamari coconut sauce. You can slightly warm up the noodles if needed over low heat for 2 minutes, then add to a large bowl with the cooked vegetables. Top with scallions, hemp and sesame seeds, and cayenne pepper. Serve warm.


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