Buckwheat Soba & Daikon Stir Fry

Difficulty:
1/5

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.