- 1 8-ounce package of 100% buckwheat soba noodles
- 2 Tablespoon water
- 8 ounces fresh maitake or shiitake mushrooms, sliced thin
- 1 onion, chopped
- 3 clove garlic, minced
- 1 Tablespoon minced fresh ginger root
- 1 Tablespoon low sodium tamari or soy sauce (or 1 to 2 teaspoons liquid aminos)
- sprinkle of sesame seeds
Step 2: Warm the 2 tablespoons water and tamari in a large skillet over medium high heat. Add mushrooms and cook covered about 5 minutes.
Step 3: Add the chopped onions and cook about 3 more minutes.
Step 4: Stir in minced ginger and garlic and cook another minute.
Step 5: Stir in the soba and add more tamari or liquid aminos if necessary. Sprinkle on some sesame seeds and enjoy!
This is also delicious cold so you can pack left overs for lunch.
Serves about 4-5