Buckwheat Noodle Stir Fry Recipes

BUCKWHEAT NOODLE STIR FRY

Buckwheat Noodle Stir Fry image

Buckwheat Noodle Stir Fry is a quick lunch or dinner recipe with healthy ingredients.

Provided by Eden Foods

Categories Main, Side Dish

Time 20m

Yield 5

Number Of Ingredients 9

Ingredients

8 ounces EDEN 100% Soba (Buckwheat Pasta) or any EDEN Soba noodle
2 cloves garlic, minced
2 tablespoons EDEN Toasted 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 tablespoons EDEN Shoyu Soy Sauce, or to taste
3 or 4 tablespoons water

Steps:

1. Cook the pasta as package directs, about 8 to 9 minutes. Do not over cook as the pasta tends to fall apart easily. 2. Heat the oil in a skillet and sauté the garlic for 1 minute. Add the mushrooms, carrots and 1/2 tablespoon shoyu 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 shoyu. 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. Find this recipe and more at Eden Foods.

Nutrition Facts :

STIR-FRIED VEGETABLES AND CHICKEN WITH BUCKWHEAT NOODLES

Stir-Fried Vegetables and Chicken with Buckwheat Noodles image

This recipe was adapted from "Clean: The Revolutionary Program to Restore the Body's Natural Ability to Heal Itself" (HarperOne, 2009). This stir-fried vegetables and chicken with buckwheat noodles makes two servings-you can share with a friend, keep one portion for the next day, or halve the recipe.

Provided by Martha Stewart

Categories Chicken Breast Recipes

Number Of Ingredients 14

Ingredients

1 packet of buckwheat noodles (to make about 2 cups when cooked)
1 teaspoon salt
1 teaspoon sesame oil
2 cloves garlic
1/4 cup sliced ginger
2 carrots, sliced thinly on an angle
1 cup broccoli florets
1 cup baby bok choy, sliced lengthwise
1 cup sliced zucchini, cut on an angle
3 scallions, sliced into 2-inch pieces on the bias
1 tablespoon nama shoyu or wheat-free tamari
1 cup snap peas
2 chicken breasts, grilled and sliced
Fresh cilantro, for garnish

Steps:

In a large pot, boil 6 cups of water; add the salt.
Add the noodles, reduce heat slightly, and boil for about 3 minutes or until tender.
Place noodles in a colander and rinse thoroughly in cold water.
Drain water completely, toss lightly in the sesame oil, and set aside.
For the stir-fry, heat a heavy skillet and add oil.
Keep on a high heat and add garlic and ginger for one minute, stir with a wooden spoon.
Add the rest of the vegetables a little at a time to keep heat up, except the snap peas.
Toss, flip, or just use a wooden spoon to coat vegetables and prevent scorching.
Add the nama shoyu (or tamari) and 2 tablespoons water.
Finally, add the snap peas for 1 minute.
Toss in a bowl with the noodles and serve.
Garnish with fresh cilantro, and serve chicken breasts on the side.

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