Those curly long threaded ribbons of pure delight! Aahh, how much I love noodles, be it spaghetti, Hakka noodles or Yakisoba, these heavenly long thin strips sway me away always. Being a hardcore fan of noodles, I love indulging in hunting new recipes cooking and relishing this oriental dish.

I found Buckwheat noodles in Tesco and was tempted to add a little twist to what I had at Wagamama. Of course my attempt was not to make anything like that, it was a big inspiration to try this recipe. And I can tell you for sure, this version is lip smacking !! A perfect fresh recipe in 10 minutes. So, here is a simple dish on National Vegetarian Week Day 3

Buckwheat Yakisoba Noodles Recipe –

Ingredients –

2 tbsp Oil

2 cloves of chopped garlic

1 inch of chopped ginger

1 hearty bowl of veggies (I added spring onions, mushrooms, capsicum and carrots)

Salt to taste

1 tsp crushed black pepper

1 tbsp Soy Sauce

1 tbsp Sriracha

2 packs of Itsu Miso

A little sugar to balance Buckwheat noodles

1 tsp Rice Wine Vinegar

Green Onions, sesame seeds, fresh cut red chillies and coriander to garnish

First, boil noodles as per the pack instructions in a pan. After it is boiled well, strain the noodles and keep aside (I usually add a little salt while boiling noodles)

In a wok, heat oil and add garlic and ginger. Once they turn brown, add vegetables and saute well. After 2-3 minutes, add soy sauce, sriracha, salt, pepper, itsu miso and saute well for a minute. Once the sauce is mixed well with vegetables, add noodles and vinegar. Mix well for a minute and be careful to not overcook veggies, we need fine crunch.

So all ready!

Transfer in a noodle/pasta dish and top it up with green onions, sesame, coriander and chillies (Yes, I missed taking a pic with the garnish, Ouch!!!) seeds.