Buckwheat Noodles with Sesame and Greens

Buckwheat Noodles with Sesame and Greens

  1. 1 package buckwheat noodles (300g)
  2. 2 tablespoons mirin
  3. 2 tablespoons soy sauce
  4. 2 tablespoons rice wine vinegar
  5. 1 tablespoon sesame oil
  6. 1 teaspoon vegetable oil
  7. 2 cloves garlic, minced
  8. 1 tablespoon minced fresh ginger
  9. 3 green onions, finely sliced, tops reserved for garnish
  10. 4-5 cups mixed greens – asparagus, bok choy, spinach, kale, whatever greens are available
  11. sesame seeds – black and white – to garnish
  1. Bring a large pot of water to a boil. Add noodles and cook according to package directions. Rinse well and transfer to a bowl. Mix soy, mirin, vinegar and sesame oil together and immediately toss HALF of mixture with hot noodles.
  2. While noodles are cooking, heat vegetable oil in a fry pan or wok. Add garlic, ginger and whites of green onions. Stir-fry quickly. Add greens and remaining soy mixture. Continue to cook until greens are tender.
  3. Divide noodles between bowls, or pile onto a serving platter, and top with greens. Garnish with sesame seeds and finely sliced green onions.
  1. Serves 2