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Buckwheat Noodles with Veggies

This easy meal is ready in minutes. Vary the vegetables depending on what is in season and available. Makes a healthy, delicious meal!

Serves 4.


  • 2 Tbsp olive oil
  • 2 c broccoli florets
  • 1 medium bell pepper, cut in strips
  • 6 c bok choy, chopped
  • 1 inch ginger root, grated
  • 1-2 cloves garlic, crushed
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 4 c water
  • 1 Tbsp vegetarian chicken-style broth mix
  • 6 oz buckwheat noodles
  • 1 Tbsp soy sauce
  • 1 tsp toasted sesame seed oil


  1. In a large heavy pot or wok over high heat, warm the olive oil. Add broccoli and stir-fry 3 minutes.
  2. Add bell pepper strips and bok choy. Stir-fry another 4 minutes.
  3. Stir in the ginger, garlic, salt and pepper. Saute one minute.
  4. Remove pot from flame and set aside.
  5. In a medium pot, place the water. Mix in the broth mix and bring to a boil on high heat.
  6. Stir in the noodles; bring back to boil. Boil 4 minutes, or according to package directions.
  7. Drain noodles and add them to pot of stir-fried vegetables. Toss well and add the soy sauce and sesame oil. Toss again until well distributed.
  8. Serve hot.

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