- Cook the Buckwheat noodles as instructed on the packet.
- Add 2 table spoons of the toasted sesame oil in a frying pan or wok on a medium heat. Add the fresh ginger and leek and then fry for a few minutes. Then add the carrots, peppers and greens and the rehydrated shiitake mushroom with a splash of water, put the lid back on and cook until the carrots are soft.
- Drain the buckwheat and run it under cold water for 1 minute. Add the noodles into the pan or wok and mix well.
- Add the spring onion and 1 table spoon of Umami Paste or more to suit your taste.
- When serving add tamari roasted pumpkin seeds, spronkle green nori on top and sushi ginger on the side. The Shitake muahrooms should be rehydrated as instructed on the packet cut to thin strips. The water can be kept and used for soup stock or make fresh miso soup.
Duration It takes 5 mins to prepare and 15 mins to cook.
Ingredients (Organic) For a serving of 2 people.
1 table spoons o Umami Paste Ginger or Umami Paste Chilli
1 spring onion
Garnish:
6 slices of Organic Japanese Sushi Ginger
a pinch of Green Nori Sprinkle
Handful of Snack Organic Pumpkin Seeds
1 pack of Organic Japanese Buckwheat Soba Noodles
2 table spoons of. Japanese Toasted Sesame Oil
3 slices of fresh ginger
1 leek or onion
½ carrot
1 Romano peppers
3 leaves Cavolo Nero or spinach, kale, cabbage
6 Shiitake Mushroom
