Ease of Preparation: Easy
Yield: Serves 4-6
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.
Ingredients:
Noodles:
- 4 12 ounce (340 g) bundles of buckwheat soba noodles
Sauce:
- ¼ cup (60 ml) tamari
- 2 tablespoons (30 ml) water
- 1 tablespoon (15 ml) yuzu juice
- ¼ 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
- ½ 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 (see above)
Method:
For the Noodles:
Cook noodles according to package directions, keep warm.
For the Sauce:
In a small bowl, combine the tamari, water, yuzu, mirin, and ginger. Set aside.
For the Stir Fry:
Heat oil in a large sauté pan or wok over high heat.
Add shiitakes and cook until lightly brown, about 1 minute.
Add the scallion whites, garlic, daikon, carrot and red pepper. Cook for 2 minutes, stirring often, until lightly browned.
Add cabbage. Cook for 2 minutes stirring often until cabbage has browned lightly.
Add cooked noodles and sauce. Toss and cook for an additional 2 minutes until warmed through.
Plate noodles and garnish with pickled ginger, sesame, and scallion greens.