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Buckwheat soba & daikon stir fry
Buckwheat noodles are a hearty and filling Japanese staple made from buckwheat flour, a pseudo-grain with a unique, earthy taste. In Japan, soba noodles are served hot in classic ‘yakisoba’ a loose inspiration for this quick and easy stir fry.
SERVES
4
TO
6
Ingredients
Noodles
- 4 12 ounce (340 g) bundles of buckwheat soba noodles
Sauce
- 1/4 cup (60 ml) tamari
- 2 tablespoons (30 ml) water
- 1 tablespoon (15 ml) yuzu juice
- 1/4 cup (60 ml) mirin
- 2 teaspoons (10 ml) finely grated ginger
Stir Fry
- 3 tablespoons (45 ml) vegetable oil
- 12 shiitake mushrooms, chopped
- 5 scallions, whites sliced thin for sauté, greens cut on a bias for garnish
- 3 cloves garlic, minced
- 1/2 small daikon, peeled and julienned
- 1 large carrot, peeled and julienned
- 1 red bell pepper, cored, seeded and julienned
- 2 cups (470 ml) Napa cabbage, julienned, green parts only
Garnish
- Pickled ginger
- Sesame seeds
- Scallion greens
Directions
Noodles
- Cook noodles according to package directions, and keep warm for serving.
Sauce
- In a small bowl, combine the tamari, water, yuzu, mirin, and ginger. Set aside for serving.
Stir Fry
- Heat oil in a large sauté pan or wok over high heat.
- Add shiitakes and cook until lightly brown, about one minute.
- Add the scallion whites, garlic, daikon, carrot and red pepper. Cook for two minutes, stirring often until lightly browned.
- Add cabbage. Cook for two minutes stirring often until cabbage has browned lightly.
- Add cooked noodles and sauce. Toss and cook for an additional two minutes until warmed through.
- Plate noodles and garnish with pickled ginger, sesame, and scallion greens. Serve and enjoy!
