Buckwheat Noodles with Mushrooms and Vegetables

1. 1 Soba noodlespack 300 g ≈ $3.50Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 85 g
2. 2 Button mushrooms≈ $7.50 per kg 120 g
3. 3 Bell peppers≈ $6.00 per kg 70 g
4. 4 Carrots≈ $1.50 per kg 50 g
5. 5 White cabbagepack 1.2 kg ≈ $2.40 80 g
6. 6 Soy sauce 20 ml
7. 7 Garlic≈ $10.00 per kg 4 g
8. 8 Sesame seeds 6 g
9. 9 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook the buckwheat noodles for 5–6 minutes until tender, then rinse under cold water and drain well.

2. Slice the mushrooms, julienne the bell³ pepper and carrot⁴, and finely shred the cabbage.

3. Heat the oil in a pan, then sauté the mushrooms for 5 minutes until most of the moisture evaporates.

4. Add the vegetables and minced garlic⁷, stir-frying for 4–5 minutes to keep them slightly crisp.

5. Toss in the noodles and soy sauce, warming through for 2 minutes, then sprinkle with sesame seeds and remove from heat.