Buckwheat has long been a nutritious staple of the mountainous Bumthang region, and one of the specialties made from buckwheat flour is this dish of noodles (puta) and scallions.
I’ve adapted the original recipe by adding in some vegetables to make this a more complete meal. I used asparagus and snap peas, lightly blanched and then tossed into the final dish. Use whatever you have on hand – green beans, bell peppers, peas or corn would be nice as well.
2 bundles (about 7 oz.) dried buckwheat/soba noodles, cooked according to package directions
¼ cup vegetable oil
½ medium red or yellow onion, thinly sliced, then roughly chopped
1 bunch green onions, thinly sliced
1 fresh green chile, serrano or jalapeno, thinly sliced, seeds removed for less heat
1 tsp. soy sauce
Optional: sliced snap peas, snow peas, asparagus or green beans, blanched
Ingredients for handmade buckwheat noodles
2 cups buckwheat flour
½ cup all purpose flour
3 large eggs
½ tsp. salt
Heat the vegetable oil in a large skillet. Don’t skimp on the oil, as it will be the sauce for the noodles. Add the sliced onions and the chile, sauté until the onion is translucent and turning slightly golden.
Add the green onions and stir for 30 seconds, add the cooked buckwheat noodles, soy sauce, and any optional ingredients that you choose to use. Stir until mixed well, add salt and pepper to taste. Add a splash of water if it seems dry. May be served at room temperature or chilled.
For handmade buckwheat noodles, make as you would make regular pasta dough. Run through a pasta machine on the thin noodle setting.
Notes and Instructions
Recipe contribution and photo credit: Linda McElroy
Recipe adapted from: “Return to the Rivers,” by Vikas Khanna