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


  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.

Link for Umami Sauce –¬†Umami Sauce Recipe


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