Japanese 100% Buckwheat Soba Noodle Stir-fry

  • Prep: 5m
  • Cook: 15m
  • Serves: 2

The Japanese call this 'Yakisoba' which translates as 'cooked soba’. Soba noodles can be enjoyed in many ways, depending on the area of Japan you visit. You will notice that they sometimes serve this hot in a shoyu sauce based soup, or cold with a tsuyu dipping sauce, or with stir-fry noodles and sometimes in savoury pancakes called Okonomiyaki.

100% buckwheat is very difficult to produce as it usually requires wheat to help bind the noodles together. You may notice that these noodles don't hold their form if you overcook them, so you'll need to follow the instructions carefully to keep the texture.


  1. Cook the 100% buckwheat noodles as instructed on the packet.
  2. Add 2 tbsp. of the toasted sesame oil in a frying pan or wok on a medium heat. Add the fresh ginger and leek and fry for a few minutes. Then add the carrots, peppers and greens and the rehydrated shiitake mushroom with a splash of water, put the lid on and cook until the carrots are soft.
  3. Drain the buckwheat and run it under cold water for 1 minute. Add the noodles into the pan or wok and mix well.
  4. Add the spring onion and 1 tbsp. Umami Paste or more to suit your taste.
  5. Serve straight away with tamari roasted pumpkin seeds, green nori sprinkle on top and sushi ginger on the side.

Recipe created by Lisa Dawson from Clearspring


All to be sourced organic where possible

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