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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.




  • 4 12 ounce (340 g) bundles of buckwheat soba noodles


  • 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


  • Pickled ginger
  • Sesame seeds
  • Scallion greens



  1. Cook noodles according to package directions, and keep warm for serving. 


  1. In a small bowl, combine the tamari, water, yuzu, mirin, and ginger. Set aside for serving. 

Stir Fry

  1. Heat oil in a large sauté pan or wok over high heat.
  2. Add shiitakes and cook until lightly brown, about one minute.
  3. Add the scallion whites, garlic, daikon, carrot and red pepper. Cook for two minutes, stirring often until lightly browned.
  4. Add cabbage. Cook for two minutes stirring often until cabbage has browned lightly.
  5. Add cooked noodles and sauce. Toss and cook for an additional two minutes until warmed through.
  6. Plate noodles and garnish with pickled ginger, sesame, and scallion greens. Serve and enjoy!