Mushroom Buckwheat Noodles

Mushroom Buckwheat Noodles

To make the umami sauce, here is the link for the recipe

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  • 200g/7 oz Buckwheat noodles
  • 250g/9 oz Frozen frozen, fresk tinned edamame beans
  • 5 Tbsp veg. stock,
  • 25g/1oz Fresh ginger. peeled and finely chopped
  • 50 g/1 3/4 oz Leek from te green midle part, very thinly sliced lengthways
  • 2 Large garlic gloves, very thinly sliced
  • 250g/9 oz Mushrooms sliced-shiitake or oyster
  • 1/2 Tsp pepper,
  • Juice 1/2 lime
  • 3 Tbsp umami sauce. (If you have not made umami sauce you can use Tamari or soy sauce.
  • 2 Tbsp sesame seeds
  • 25 g Pea shoots
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How To Make

  1. Bring a pan of water to the boil. Add the noodles and bring back to the boil and cook for about 6 minutes, until tender, Drain reserving the cooking water, set aside.
  2. Meanwhile in a separate saucepan bring water to the boil and add the beans. Bring back to the boil and cook for 3 minutes. Drain and keep warm.
  3. Heat the veg. stock in a wok or frying pan add ginger, leek and garlic and fry over a medium-high heat for 1 minute.
  4. Discard the base of the mushroom clumps and separate the mushrooms. Add to the wok and fry for 3 minutes, until the mushrooms release their juices.
  5. Add pepper, lime juice and umami. Cok for a further minute and add the reserved beans.
  6. Heat the reserved cooking water. Add the noodles and swirl until hot, then divide between 4 bowls and spoon the vegetable mixture over the top of the noodles. Sprinkle with sesame seeds and scatter over the pea shoots and serve.


Nutrition Facts
    Amount Per Serving
  • Calories 705
  • % Daily Value*

  • Total Fat: 4 g 6.15%
  • Saturated Fat: 0 g 0%
  • Cholesterol: 0 mg 0%
  • Sodium: 18 mg 0.75%
  • Potassium: 0 mg 0%
  • Total Carbohydrate: 152 g %
  • Sugar: 7 g
  • Protein: 21 g
  • Vitamin A: 0%
  • Calcium: 71 mg 7.1%
  • Iron: 4 mg 22.22%
  • * Percent Daily Values are based on a 2000 calorie diet.

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Link for Umami Sauce –¬†Umami Sauce Recipe


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