1 pkt 100% buckwheat noodles
2 cloves garlic, crushed
1 tbls ginger, grated
2 stalks lemongrass, pink parts finely chopped
1 tsp chili flakes
¼ cup dry sherry
2 cups water
¼ cup tamari
½ up brown rice syrup
1 ½ cup shitake mushrooms, finely sliced
1 cup snow peas, strings off and cut into thirdd
1 carrot, julienned
1 small pkt smoked tofu, sliced finely
Cook the noodles according to manufacturer’s instructions.
For the sauce, place all the ingredients in a saucepan and bring to the boil then drop to a simmer for 10 minutes.
Remove from the heat and allow to cool slightly. Strain through a fine sieve then set aside.
In a wok, heat your oil then sauté the garlic for a few seconds. Now add the shitaakes, snow peas, carrot and tofu and sauté fro another minute or two. Add the sauce and bring to the boil, then add the noodles and toss.