Buckwheat Noodles with Grilled Vegetables

  • Cook By: SEMPIO FOODS COMPANY
  • Theme: Vegetarian dishes
  • Main Ingredients: vegetables, buckwheat boodles
  • Serving Size: 1

Grilled vegetables

Ingredients

  • 3/4 cup Hyangshin Sauce(Stir-fry)
  • 1 Tbsp Sugar
  • 1/2 cup Mirin
  • 3 Tbsp Soy Sauce Jin S
  • 1 Tbsp Sesame oil
  • 6 ea Shiiake mushrooms
  • 3 ea Leeks
  • 450 g Asparagus, removed tough stems
  • 1 cup Snow peas

Directions

  • 1 Heat the grill.
  • 2 While waiting for the grill to get hot, whisk together the sugar, mirin, soy sauce, and sesame oil in a large bowl.
  • 3 Add the mushrooms, scallions, asparagus, and snow peas.
  • 4 Lightly toss them.
  • 5 Put a fine-mesh grill rack over the regular rack.
  • 6 Add the mushrooms, leeks, and asparagus to the grill over medium-high heat, brush with marinade, and cook for about 3 minutes.
  • 7 When they are cool enough to handle, slice the asparagus, scallions, and mushrooms into thin diagonal slices.

Grilled vegetables

Ingredients

Directions

  • 1 Cook the buckwheat noodles until soft, about 3-4 minutes.
  • 2 Squeeze the noodles to extract all the excess water.

Presentaion

Ingredients

Directions

  • 1 Place in bowl and arrange the bean sprouts and grilled vegetables. Serve.