This recipe is a complete surprise.

I have been watching such a lot of Japanese and Asian inspired cooking shows recently. Last week when I went to the shops I picked up a bottle of Teriyaki sauce and other Japanese inspired ingredients like Miso and Sesame oil. So I’ve been playing with the salts and looking for easy pasta’s that are full of fiber and not made from refined flours.

I managed to score a bag of Buckwheat noodles from Dischem of all places. They deliver, which is fantastic during this pandemic. The noodles makes this dish gluten-free. It’s also Vegan so if you’re following a specific diet that restricts your pasta choices, I highly recommend the King Soba Noodle Culture brand.

Did you know: Soba is the Japanese name for Buckwheat. This noodle is most commonly served in a broth or soup. Buckwheat on the other hand is a highly nutritious wholegrain and it’s considered a super food. The grain is actually a seed and despite it’s unfortunate name it’s not related to wheat - making it completely gluten-free.

Ingredients

1 punnet mushrooms, sliced

1 tsp oil

2 garlic cloves, finely chopped

1 tsp thyme

1 tsp red chili flakes

100 g buckwheat noodles, cooked (follow the instructions on the packet)

4 stems of broccoli

1/8 cup Teriyaki sauce

salt to taste

1 small can of coconut milk (lite)

coriander and sliced spring onion leaves for garnishing

Method

1. Heat oil on high heat.

2. Add garlic, chili and thyme and give it a stir.

3. Fry mushrooms for 2-3 minutes until it gets a little soft.

4. Pour in Teriyaki sauce.

5. Add coconut milk and let the dish simmer for 5-6 minutes.

6. Drop in cooked noodles and salt to taste.

7. Stir and garnish with coriander and sliced spring onion leaves.