Tuesday, September 19, 2017

Buckwheat Bowls

I've been longing for a "bowl" - something substantial, yet light enough for the last few days of summer. This fits the bill. The buckwheat noodles add substance, while the herbs and bright Asian flavors lighten everything up.


4 oz. dry buckwheat noodles
1 tsp. olive oil
1 cup chopped sweet onion
1 clove minced garlic
1/4 cup chicken or vegetable stock
1 cup sliced mushrooms
1 cup chopped red pepper
1 tsp low sodium soy sauce
1 tsp sesame oil
1 tsp sriracha sauce (optional)
2 Tbs minced Thai basil


Cook the buckwheat noodles according to package directions. Heat the olive oil in a nonstick skillet over medium heat. Add the onion and garlic and cook until the onion begins to turn translucent, about 3 minutes. Add the stock, along with the mushrooms, red pepper, soy sauce, sesame oil, and hot sauce. Cook for about 5 minutes, until the mushrooms and red pepper are tender, but not mushy. Drain the buckwheat noodles, then add them to the vegetables. Stir in the Thai basil, taste for seasoning, and serve.

Serves 2

Stealthy Cooking Tip: Add more vegetables if you want to up the veggie ante. Just a few possibilities are green beans, snow peas, or snap peas. 

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