Buckwheat Noodles

April 17, 2015






Buckwheat noodles can be made with lots of water as a soup, or with the ingredients sautéed as a stir-fry, whichever way you prefer. We first encountered it as a Japanese soup. Please feel free to explore!


*For those who are unfamiliar with buckwheat, it is a gluten free source of protein and has nothing whatsoever to do with wheat.




1 package of pure buckwheat soba noodles*

         (*Some soba noodles are mixed with wheat)

1 stalk of bok choy

2 leeks

1 cup chopped carrots

1 cup chopped cabbage or broccoli (or both)

2 Tbsp. olive oil or avocado oil

sea salt and pepper to taste.


Place oil in water and add buckwheat noodles. Bring buckwheat noodles to a boil. Turn down heat and cook until done (approximately 8-10 minutes, depending on altitude). Drain and set aside.


Combine all other ingredients and either sauté in another 2 Tbsp. oil, or boil in a separate pot of water until done. Salt and pepper to taste (using only sea salt.) Add noodles to the mix and enjoy a nourishing soup or a healthy stir-fry.




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