Miso Mushroom Stir-Fry with Buckwheat Noodles

Ingredients

• 200g 100% buckwheat noodles
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 200g shiitake mushrooms, sliced
• 100g chestnut mushrooms, sliced
• 1 red pepper, thinly sliced
• 1 small courgette, julienned
• 1 tbsp white miso paste
• 2 tbsp tamari (or low-salt soy sauce)
• 1 tbsp rice vinegar
• 1 tbsp ground flaxseeds
• 2 spring onions, finely sliced
• 1 tbsp toasted sesame seeds
• Small handful of fresh coriander or Thai basil, to serve

Nutritional breakdown

Approx per serving

Calories

565 kcal

Protein

22g

Carbohydrates

80g

Fibre

11g

Fats

13g

Sugar

7g

Sodium

1.4g

Method

1. Cook the buckwheat noodles according to the packet instructions. Drain, rinse under cold water and set aside.
2. In a large pan or wok, heat the sesame oil over medium heat. Add the garlic and ginger; sauté for 1 to 2 minutes until aromatic.
3. Add the shiitake and chestnut mushrooms. Stir-fry for 5 minutes until golden.
4. Stir in the red pepper and courgette; cook for another 3 minutes.
5. In a small bowl, combine the miso paste, tamari and rice vinegar. Stir until smooth, then pour over the vegetables.
6. Add the noodles and ground flaxseeds to the pan. Toss everything together and heat through.
7. Serve in bowls, topped with spring onions, sesame seeds and a scattering of coriander or Thai basil.