Buckwheat Noodles and Mushrooms

Buckwheat Noodles are also known as soba noodles.  Buckwheat noodles are fat- and cholesterol-free and are a good source of nutrients like manganese and thiamine. Buckwheat is second only to oats as a source of protein.  Since buckwheat does not contain gluten, buckwheat noodles are a good choice for people following a gluten-free diet.


  • 2 tablespoon canola oil
  • 1/2 teaspoon chili paste
  • 4 garlic cloves, minced
  • 2 teaspoon fresh ginger, grated or mince
  • 8 ounce shiitake mushrooms, sliced thin
  • 1 medium bell pepper, sliced thin
  • 1/2 cup water
  • 8 ounce sugar snap peas, cut in half
  • 2 tablespoon gluten free soy sauce or tamari
  • 2 tablespoon seasoned rice vinegar
  • 1 pound buckwheat noodles
  • 1 tablespoon dark roasted sesame oil
  • 1/3 cup cashews, chopped


  1. Place a large pot of water on high heat and bring to a boil.
  2. Place the oil in a skillet over medium high heat.
  3. Add the chili paste, garlic and ginger.
  4. Cook 45 seconds stirring constantly.
  5. Place the mushrooms and bell pepper in the skillet.
  6. Cook 4 minutes stirring occasionally.
  7. Slow add the water.
  8. Turn the heat to low.
  9. Add the peas.
  10. Cook 4 minutes or until the peas are just slightly tender.
  11. Add the soy sauce and vinegar slowly.
  12. Stir to mix well.
  13. Remove from heat.
  14. Cook the noodles in the boiling water for 7 minutes or per package instructions.
  15. Drain well.
  16. Add the noodles to the skillet.
  17. Turn the heat on medium high.
  18. Toss the noodles to coat well.
  19. Add the sesame oil.
  20. Cook 1 minute and be sure to stir constantly.
  21. Remove from heat.
  22. Sprinkle with the cashews and serve.
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