Spicy Egg Buckwheat Noodles
Indo-Chinese stir fry noodles which is made with sauces and veggies or tofu or eggs or meat. I like to keep my recipes simple and healthy. Usually and traditionally such kind of noodles are made with udon noodles or high gluten noodles. But as I mentioned, I love adding my healthy twist to my recipes, this is made with gluten free buckwheat noodles. Oh, this is so good, I promise you would love making the switch to healthier version of noodles. You may also skip the eggs for a vegetarian/vegan option.
This recipe is also super quick to make. All that I do is julienne cut my veggies (I use spring onions, bell peppers, carrots and cabbage when the season permits) and sauté them on high flame with garlic and ginger. Add soy sauce, red chilli paste, green chilli sauce, tomato ketchup, and vinegar along with some black pepper. Mix in the boiled buckwheat noodles and scrambled eggs and top it up with roasted peanuts and sesame seeds. This is the ultimate happy food for me and my husband.
If you like this recipe of Spicy Egg Buckwheat Noodles, please let me know in the comments below or connect with me on my Instagram and Facebook handles.
You may also like –
Vegan Balsamic & Basil Mushroom with Soba Noodles
Spicy Egg Buckwheat Noodles
Ingredients
- 2 Portions Buckwheat noodles
- 2 Tbsp Sesame oil
- 1/4 Cup White part of spring green onions Chopped
- 1 Pc Carrot - small size Julienned
- 1 Pc Capsicum- small size Sliced
- 1 Tbsp Garlic Minced
- 1/2 Tbsp Ginger Minced
- Salt to taste optional
Egg Scramble
- 4 Pcs Eggs
- 2 Tsp Oil
- 1 Tsp Red chilli flakes optional
- 1/4 Tsp Salt
Sauce mix
- 2 Tsp Tomato ketchup
- 2 Tsp Soy sauce
- 1.5 Tsp Red chilli paste/sauce
- 1 Tsp Green chilli sauce
- 1.5 Tsp Chilli vinegar
- 1.5 Tsp Maple syrup
- Black pepper to taste
Garnish
- Spring greens
- Sesame seeds - toasted
- Peanuts - roasted
Instructions
- Boil buckwheat noodles as per packet instructions.
- Mix all the sauce ingredients together.
- To make the egg scramble, crack eggs in a bowl. Add red chilli flakes and just a pinch of salt. Whisk it well. Heat oil in a pan and pour the egg in it. Using a spatula, swirl it in the pan until the eggs begin to scramble and split. Cook on medium low heat as per the desired consistency of it. I like it a bit over cooked and cook it until the brown spots appear.
- Heat oil in a wok and add the ginger and garlic. Sauté on medium high flame until fragrant and just begins to change colour. Add spring onion whites and sauté for a another few seconds. Add the remaining veggies and sauté until the veggies are cooked yet maintained their crunch.
- Add in the sauce mix and coat the veggies well. Throw in the cooked noodles and mix everything gently. Taste and adjust seasonings. Switch off the flame. Add scrambled eggs and mix again gently.
- Garnish with spring greens, toasted sesame seeds and roasted peanuts.Enjoy!!!
