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Japanese Buckwheat Noodles

Yogic.Chef's picture
Ingredients
  Buckwheat noodles 9 Ounce (250 Gram)
  Kombu seaweed 2 8⁄9 Inch (7.5 Centimeter Piece)
  Cabbage/Watercress 7 Ounce, shredded (200 Gram)
  Peas/Sweet corn 4 Ounce (100 Gram)
  Carrot 1 , chopped
  Water 1 3⁄4 Pint (1 Liter)
  Tamari 3 Tablespoon
Directions

Cook the noodles in a large pan of boiling water.
Drain, rinse and set aside.
Wipe the kombu with a damp cloth to remove the excess salt, then place it in a pan with the vegetables and water and bring to the boil.
Reduce the heat, cover and simmer for 5 minutes.
Discard the kombu and add the cooked noodles and tamari to the vegetables.
Heat gently for about 2 minutes to warm the cooked noodles through again.
Serve at once, garnished with a little toasted nori, if desired.

Recipe Summary

Cuisine: 
Japanese
Method: 
Boiled
Dish: 
Noodle
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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