• Buckwheat Noodles With Baby Carrots, Peas And New Potatoes

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    • 1 tsp toasted sesame oil
    • 1 x clove garlic, chopped
    • 1/3 c. low-sodium soy sauce
    • 1/4 c. rice wine vinegar
    • 1 1/2 tsp chili sauce
    • 1 x lemongrass stick, broken into pcs
    • 1 Tbsp. peeled and grated fresh ginger
    • 16 x baby carrots, up to 18
    • 16 sm new potatoes, quartered
    • 12 ounce fresh or possibly dry buckwheat noodles
    • 1 c. frzn peas Fresh minced mint for garnish, (optional)


    2. After winter's diet of hearty, slow-cooked foods, the palate hungers for fresh new flavors, and this pasta dish fills the bill.
    3. In medium saucepan, combine sesame oil, garlic, soy sauce, rice wine vinegar, chili sauce, lemongrass and ginger. Cook over low heat for 5 min. Remove lemongrass and set aside.
    4. In large pot of salted water, cook carrots and potatoes till tender, about 15 min. Drain vegetables and set aside, reserving water. Return water to a boil and add in noodles, stirring to prevent sticking. Cook according to package directions.
    5. Just before pasta is done, add in peas, potatoes and carrots to boiling water.
    6. Cook 1 minute, drain and transfer to serving bowl. Add in sauce, toss thoroughly and adjust seasoning. Serve right away.

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