Barbara Kafkas Buckwheat Noodles Recipes

Steps:

• Whisk together the vinegar, sugar, ginger, honey, tamari, sesame oil, and chili sauce in a large bowl until combined. Slowly whisk in the canola oil until the dressing is emulsified.
• Add the noodles, carrot, pepper, cucumber, green onions and cilantro. Gently mix to combine and serve.

Steps:

• 1.)In a small bowl, combine half the beer, the yeast, and 2 tablespoons of the buckwheat flour. Stir to make a sponge, cover, and let rise in a warm place for at least an hour. 2.) Stir in the rest of the buckwheat flour, the white flour, salt, and 2 tablespoons of the beer. Use only enough beer to make a soft but firm dough. You will probably not use the whole 1/2 cup. Cover again, and let the dough rest for 30 minutes. 3.)Divide it into quarters and roll it out by hand or in the pasta machine. Don't hesitate to flour the dough if it seems sticky as you work it. Cut into medium-width noodles.

Steps:

• Heat a non-stick griddle or frying pan over a high heat. Season the steaks with salt and rub with a little oil, then griddle on each side for 2-3 mins. Set aside, covered in baking parchment, to rest.
• Meanwhile, cook the noodles following pack instructions, then leave to rest in a bowl filled with cold water.
• Heat the sesame oil in a wok over a medium heat. Add the ginger, garlic and chilli and cook for 1 min, then add the spring onions and pak choi, and stir-fry until they begin to wilt. Add the honey, vinegar and miso, then toss in the noodles and sesame seeds. Divide between four bowls. Slice the steak and place on top of the noodles, sprinkling over extra sesame seeds, if you like.

Steps:

• Beat the egg in a small bowl. Add kasha and stir until every grain is well coated with egg. Place in a medium saucepan over medium heat and stir constantly with a wooden spoon until the egg begins to dry and the groats separate. Some of the groats may stick together and/or brown slightly.
• Pour boiling chicken stock over the kasha. Mix in salt and pepper and stir thoroughly. Cover and cook over low heat for 10 to 15 minutes or until the kasha has absorbed all liquid. Remove from heat.
• In a separate pot, bring water to a boil and cook the pasta until done. Drain and set aside.
• In a skillet, heat the oil (or schmaltz) on a medium flame. Saute the chopped onions until thoroughly browned. Add the onions and noodles to the pot of kasha, and adjust salt and pepper to taste.