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

Ingredients

• 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

Method

• 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.

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