Buckwheat noodle stir-fry

Looking for gluten-free recipes? Try this buckwheat noodle stir-fry.


  • 1 tsp olive oil

  • 2 tbsp onion, finely chopped

  • 1 tbsp ginger, finely chopped

  • 2 tbsp capsicum, finely chopped

  • 4 tbsp carrots, finely chopped

  • 100g firm tofu, diced

  • 4 tbsp mixed mushrooms, finely chopped

  • 4 tbsp bean shoots

  • 2 cups buckwheat noodles, cooked

  • ½ cup vegetable stock



  • Heat oil in wok, then add onion and ginger. Add capsicum, carrot and tofu and stir-fry for about one minute. 

  • Add remaining ingredients and noodles and vegetable stock to help cook vegetables and avoid them from sticking. Serve hot.

Browse more gluten-free recipes on our sister website Nourish.