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Buckwheat Ramen Noodle Stir-Fry

Buckwheat ramen noodles are a delicious, nutritious alternative to ramen noodles that are typically fried and void of nutrients. Buckwheat (wheat-free and derived from a plant in the rhubarb family) has a rich, nutty flavor and is high in protein and iron. They are easy to prepare and may end up a staple in your pantry. The vegetables can be changed to include any variety that holds up in a stir-fry.
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Servings 2

Ingredients
  

  • 2 Tablespoons of coconut oil
  • 1 cup of sliced red pepper
  • 1 ½ cups of halved sugar snap peas (don’t forget to remove the veins*)
  • ½ diced diced onion
  • 1 ½ cups of Broccoli florets
  • 8 oz. can of well-rinsed water chestnuts, diced (1 Can)
  • 2 Packs of buckwheat ramen noodles (each serving size is about 2.5 ounces)
  • Garnishes: chopped scallions, chopped cilantro, and toasted sesame seeds

Sauce:

  • 1 tablespoon of tahini
  • ½ teaspoon of fresh ground ginger
  • 1 tablespoon of maple syrup
  • 2 tablespoons of coconut amino soy alternative
  • 1 teaspoon of red chili sauce (sub 1 teaspoon of tomato paste, and ¼ teaspoon of cayenne pepper)
  • ½ cup of vegetable broth
  • ½ cup canned coconut milk (freeze whatever you don’t use for another time)

Instructions
 

  • Make the sauce first by combining tahini through red chili sauce together, whisk to incorporate all ingredients, and set aside.
  • Heat oil in a large wok or cast-iron pan, add peppers, onion, peas, broccoli, and water chestnuts. Cook, stirring constantly for about 4-5 minutes. Remove the pan from the heat, put cooked vegetables in a bowl, and set aside.
  • Cook the ramen noodles according to the manufacturer’s instructions (I lean more towards al dente, so they do not become too mushy), rinse with cold water, and set aside.
  • In the same pan, add your sauce on medium heat and stir until the sauce gets hot, add vegetable broth and coconut milk, and incorporate the ingredients into the sauce. Fold in the cooled ramen noodles carefully followed by the vegetables. Mix well, remove from heat. Serve immediately and garnish before serving.

Notes

*How to Trim a Snap Pea? It’s simple and important. Eating a snap pea with the vein intact is unpleasant and hard to chew. The tip or string should be dangling and attached to the concave side of the shell. Use a small pairing-type knife to grab the string and pull along the side. It will come off easily. Once you pull off the first tip, pull the second tip in the opposite direction and discard.