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Buckwheat Soba Stir Fry

Buckwheat+Soba+Stir+Fry Buckwheat Soba Stir Fry

Today’s post will be as quick as it takes to make this stir fry. This statement is not entirely accurate. The writing will take longer, but you’ll have a delicious meal in minutes. By time you cook, drain, and rinse your soba, your veggies will be ready to rock! Stir, serve, and enjoy a thoroughly cleansing meal. How simple is that? 


It’s been a monster of a week with construction going on in the house: Builders in at the crack of dawn, knocking out the ceiling in our living room, stuccoing the outside of the house, tiling and plumbing bathrooms. Oy. This is the first peaceful Sunday in weeks, and I’m going to chill and read Toni Morrison’s “Beloved” with a nice cup of Earl Grey. I will post “before” and “after” photos soon! 

Buckwheat Soba Stir Fry

8 oz package to buckwheat soba (I use Eden Brand)
2 tablespoons sesame oil for frying
1 inch piece of ginger, peeled and chopped
2 medium carrots, sliced in diagonals
3 inch piece of daikon, sliced into matchsticks
3 leaves dino kale, deveined and sliced lengthways
5 shiitake mushrooms, sliced
1 tablespoon gomasio to season (also by Eden)
nama shoyu to season

1. Heat a pan of water for boiling the soba. Move on to stir frying the vegetables.
2. In a frying pan, heat the sesame oil, then saute the ginger for one minute. Add the rest of the veggies every two minutes: First the carrots, daikon, kale, and finally the shiitake mushrooms. Turn off the heat and season with a tablespoon of nama shoyu, 
3. By now, the water should be boiling. Add the soba, lower the heat and simmer for 8 minutes, or until tender. Drain and rinse with cool water. 
4. Toss the soba with the vegetables, The heat from the veggies will warm up the noodles. Garnish with gomasio and serve.


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