Green Vege Stir Fry with Buckwheat Noodles

Here’s a quick dinner to help you pack in some power greens.  You might like to serve it with egg fu yung or soy honey braised tempeh.

Serves 4


1 Tablespoon Olive Oil or 2 Tablespoons Vegetable Stock

1 Large Onion

2 Cloves Garlic, minced

Ginger – Walnut size piece, grated finely

3 Medium Zucchini – finely sliced (a Mandoline Slicer is great for this)

Bunch Broccolini or small head of Broccoli cut into small florets, stalks peeled and sliced into sticks

1 pack Pak Choy (2 medium heads)

2 Tablespoons Gluten Free Tamari (or Regular Tamari/Soy Sauce if not Gluten Free)

2 Tablespoons Brown Rice Vinegar

1-2 teaspoons Honey (optional)

1 Heaped Tablespoon Sesame Seeds

1 Heaped Tablespoon Black Sesame Seeds

1 teaspoon Toasted Sesame Oil  (or Cold Pressed Sesame Oil for healthier option)

Tahini and extra Tamari for serving

1 Packet King Soba Buckwheat  Noodles (or alternative such as other noodles or brown rice)


Boil a large pot of water for the noodles.

Heat the Olive Oil or Vegetable Stock in a wok.

Saute the onions until nearly translucent.

Add the garlic and ginger and saute for a few minutes.  Add water or vegetable stock if the mix gets too dry.

Add the courgettes and saute for five minutes.

Add the broccolini and saute it for a few more minutes.  If using the King Soba noodles this is about the time to cook the noodles in the separate pot of water once you have added the broccolini.

Add the pak choy, saute and cover for a few minutes.  The noodles should be ready – rinse in cold water.

Add the tamari, brown rice vinegar and honey (if using).  Cook for two more minutes.  Add the noodles and stir until heated through. Add the sesame seeds and sesame oil.

Serve with tahini and extra tamari at the table.


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