Japanese Buckwheat Noodles Recipe
Ingredients
| Buckwheat noodles | 9 Ounce (250 Gram) | |
| Kombu seaweed | 2 8⁄9 Inch (7.5 Centimeter Piece) | |
| Cabbage/Watercress | 7 Ounce, shredded (200 Gram) | |
| Peas/Sweet corn | 4 Ounce (100 Gram) | |
| Carrot | 1 , chopped | |
| Water | 1 3⁄4 Pint (1 Liter) | |
| Tamari | 3 Tablespoon |
Directions
Cook the noodles in a large pan of boiling water.
Drain, rinse and set aside.
Wipe the kombu with a damp cloth to remove the excess salt, then place it in a pan with the vegetables and water and bring to the boil.
Reduce the heat, cover and simmer for 5 minutes.
Discard the kombu and add the cooked noodles and tamari to the vegetables.
Heat gently for about 2 minutes to warm the cooked noodles through again.
Serve at once, garnished with a little toasted nori, if desired.
Drain, rinse and set aside.
Wipe the kombu with a damp cloth to remove the excess salt, then place it in a pan with the vegetables and water and bring to the boil.
Reduce the heat, cover and simmer for 5 minutes.
Discard the kombu and add the cooked noodles and tamari to the vegetables.
Heat gently for about 2 minutes to warm the cooked noodles through again.
Serve at once, garnished with a little toasted nori, if desired.
Chef
