Presto Garden Buckwheat Noodles


I don’t know about you, but when I am home working and need a quick lunch, I want it QUICK. It’s often throwing together a green salad & omelet, or fajitas (or quesadillas), or – in winter – reheating some soup and making a sandwich (tomato soup and grilled cheese sandwich being a favorite). Sometime, I want a little more, though, and that’s when stir-fry come to the rescue. Like today.

All one need is some noodles, a couple of veggies to keep the taste simple, some seasoning, and a little protein – today, it was eggs. At other time, left over meat or chicken works just fine.

So I put a big pot of water to boil. Run to the the garden to see what I can get and settle on some baby kale and tatsoi (raiding the fridge will do, in a pinch); I’ve got plenty of shallots, garlic and ginger on hand (I know, it amazes you that I keep ginger on hand); soy sauce? here. Sesame oil? check. Looks like we are leaning towards “Asian” flavors here, so let’s use some buckwheat noodles… yes? yes! Let’s go. Stir-fry eggs, then the veggies as the pasta cooks, add pasta, add seasoning. Serve. Eat.

Oh, and do note, that this is very flexible. Adjust the quantities to fit your needs and appetite. I only provide quantities for those people who can’t do without. You know who you are. Ah, yes, I need to call this something too, right? How about Presto Garden Buckwheat Noodles? I am hungry, so that’s good enough.

Presto Garden Buckwheat Noodles

for 2 people (2 very generous servings)

For the recipe only in printable form, click HERE


  • 4 oz dry buckwheat noodles
  • 1 Tablespoons oil
  • 3 eggs, beaten
  • 1 Tablespoon oil (yes another one) – more as needed
  • 2 shallots, sliced thinly
  • 6 handfuls of greens such as tatsoi, bokchoi, kale, savoy cabbage (leaves only, reserve stems for another use) – tough parts removed in any, and chopped in ribbons if the leaves are large. It looks like a lot, but they will melt as they cook
  • 4 clove garlic, degermed
  • 1 knob ginger
  • 1/4 cup pine nuts *
  • 1 teaspoon chunky hot sauce (optional)
  • 1 Tablespoon sesame oil
  • 1 Tablespoon soy sauce


  1. Bring a pot of water to boil. When boiling add noodles and cook according to package directions (about 10 minutes?)
  2. Meanwhile, heat your wok or a cast-iron frying pan over medium-high heat. Add oil, and tilt the pan to spread. Add the eggs, and make a rolled omelet. Take the omelet out of the pan and set on a cutting board.
  3. Add 1 T oil to the pan. Add the shallots and stir-fry until they start to go limp and color – about 4 minutes. While that’s happening, wash and spin-dry your greens. Also chop your omelet
  4. Add the greens to the pan, and continue to stir-fry until they are wilted – another 3 or 4 minutes. While they cook, slice your garlic thinly; peel and mince the ginger. Also drain your pasta.
  5. Add the garlic, the ginger, the pine nuts and the hot sauce (if using), to the pan, stir until fragrant about 30 seconds. Turn the heat off. Add the pasta. Add the eggs. Mix well to distribute the ingredients evenly. Add the sesame oil, the soy sauce while continuing mixing.
  6. Serve. EAT.

* I really should have used peanuts, but the only ones I had where unshelled, and I did not want to take the time to shell them.

Locavore log: eggs, greens, chiles for hot sauce, the peanuts.

I am sending this to Ruth for Presto Pasta Nights (100 the edition – no less! – this week). I trust that if it’s presto enough for lunch, it’s presto enough for dinner!

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