Easy-to-make, yummy, gluten, sugar and dairy free buckwheat noodle stir fry.
- 8 ounces Buckwheat noodle (find and order it in the Products link)
- 2 cloves garlic, minced
- 2 Tbsp sesame oil
- 1 1/2 cups button mushrooms, stems removed and sliced into quarters
- 1 cup carrots, julienned
- 1 1/2 cups kale, chopped
- 1/4 cup scallions, finely chopped
- 1 1/2 Tbsp soy sauce
- 3 or 4 Tbsp water
Cook the pasta as package directs, about 8 to 9 minutes. Do not over cook as the pasta tends to fall apart easily. Heat the oil in a skillet and sauté the garlic for 1 minute. Add the mushrooms, carrots and 1/2 tablespoon soy sauce. Sauté for 2 minutes. Place the noodles on top of the vegetables. Set the kale on top of the noodles, add the water and remaining soy sauce. Cook about 3 to 5 minutes until the kale is tender, but still bright green, and the soba is warm. Toss gently to mix and sprinkle the scallions on top for garnish.