Heat things up in the kitchen with this spicy buckwheat noodle stir-fry. All your favourite vegetables come together in the wok with a spicy base and soy sauce to complement the earthy taste of buckwheat. A surefire hit you just got to try!


Adjust Servings
1 packet Naturel 100% Buckwheat Spaghetti
1/4 head cabbage
2 bell peppers
2 cups oyster mushrooms
2-5 chilli padi, depending on desired spice level
3 cloves garlic
Coriander, to garnish
2-3 tablespoons oil, for frying
3 tablespoons light soy sauce
2 teaspoons oyster sauce
1 tablespoon sweetener, such as Naturel Coconut Nectar
3 teaspoons water
Pinch of salt


- Cut the vegetables into bite-sized pieces. Mince the garlic and chilli padi together, until finely chopped. Stir the sauce ingredients together.
- Boil the Naturel 100% Buckwheat Spaghetti in salted boiling water until al dente, according to package instructions.
- Drain and rinse with cold water, then set aside.
- Heat the oil in a wok over high heat, then add the cabbage.
- Let the cabbage develop a nice char on the edges, then add the other vegetables and sauté until softened.
- Add the garlic-chilli mixture and the drained Buckwheat Spaghetti.
- Toss to stir-fry for 2 minutes.
- Pour in the sauce and cook until absorbed. Season to taste, then garnish with coriander and serve!