Buckwheat Noodles With Shitake Mushrooms and Soy Sauce

A community recipe by bellytastic

Not tested or verified by Nigella.com

Introduction

I have listed this as my ultimate comfort food as it's what my mum used to make me when I was ill off school, so has great sentimental value. Tasty too.

Ingredients

Serves: 2

Metric Cups

2 packets buckwheat noodles
1 handful shiitake mushrooms
½ medium onion (sliced)
1 clove garlic (finely sliced)
1 teaspoon sunflower oil
soy sauce
sesame oil
spring onions (sliced diagonally)

2 packets buckwheat noodles
1 handful shiitake mushrooms
½ medium onion (sliced)
1 clove garlic (finely sliced)
1 teaspoon vegetable oil
soy sauce
asian sesame oil
scallions (sliced diagonally)

Method

Buckwheat Noodles With Shitake Mushrooms and Soy Sauce is a community recipe submitted by bellytastic and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put a pan of water on to boil (no need to put oil or salt).

While this is happening, slice the garlic and onion. Remove the stalks from the mushrooms (they should 'pop' out easily) and discard. Slice the mushroom tops.

Put the noodles into the boiling water and cook as instructed, make sure they don't go mushy (it's a very fine line). At the same time, fry the onion and garlic in the sunflower oil (in a small non stick fry pan) for a few minutes 'til they start to soften then add the mushrooms. The stir fry is ready when the mushrooms soften.

(The noodles and mushroom mix should be ready at the same time). Put the noodles into the pan with the mushroom stir fry and mix together adding soy sauce and sesame oil to taste.

Sprinkle in the finely sliced Spring Onions and it's done.

Put a pan of water on to boil (no need to put oil or salt).

While this is happening, slice the garlic and onion. Remove the stalks from the mushrooms (they should 'pop' out easily) and discard. Slice the mushroom tops.

Put the noodles into the boiling water and cook as instructed, make sure they don't go mushy (it's a very fine line). At the same time, fry the onion and garlic in the vegetable oil (in a small non stick fry pan) for a few minutes 'til they start to soften then add the mushrooms. The stir fry is ready when the mushrooms soften.

(The noodles and mushroom mix should be ready at the same time). Put the noodles into the pan with the mushroom stir fry and mix together adding soy sauce and asian sesame oil to taste.

Sprinkle in the finely sliced scallions and it's done.

Additional Information

The overall flavour is light and clean but strangely more-ish and warming! This is insanely simple, but the cooking of the noodles and the mushroom stir-fry needs to happen simultaneously so neither element gets overcooked. If you fancy, some finely sliced fresh ginger added with the onion and garlic is also good and beneficial to a sofa ridden ill person or man-flu victim!