Coconut Mushroom Buckwheat Noodles 

Words of Life

"Feed the stomach right. Then the mind will think right. "

- letsvegaboutit

Recipe below:

Coconut Mushroom Buckwheat Noodles
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Ingredients

Serving Size: 3-5 people

Each Buckwheat Noodle Bundle = 1 serving

1 pack of mushrooms ( large pack)

15 sprigs of asparagus

1 can of coconut milk

1 chopped onion

4-5 cups of baby spinach

2 tbs of minced garlic

1/2 tsp of himalayan salt

1 tbs of oil

How to:

1) In a wok, sauté oil and garlic for 1 min. 

 

2) Then add the onions and sauté for 1 min. 

3) Add the mushrooms and cover. Let it cook for 15 min. on medium low heat. Stir occasionally

4) Then add the coconut milk, spinach and salt

5) In a separate non-stick pan sauté the asparagus until tender and sprinkle with a pinch of salt

6) In a pot, boil water and cook the buckwheat noodles. Buckwheat noodles wilt very quickly, but that doesn't indicate it is done. It takes about 3-5 minutes per bundle. So the more bundles in the water, the longer the cook time.

 

I generally do one bundle at a time and just a use a tong to remove the noodles into a strainer. 

 

7) ALWAYS rinse the noodles in hot water after they are done cooking. This removes excess flour and gives it a nice clean taste. 

8) Then put the buckwheat noodle in a bowl and top with the Coconut Mushroom Sauce

Hope it's delightfully delicious!

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