1) In a wok, sauté oil and garlic for 1 min. 

 

2) Then add the onions and sauté for 1 min. 

​

3) Add the mushrooms and cover. Let it cook for 15 min. on medium low heat. Stir occasionally

​

4) Then add the coconut milk, spinach and salt

​

5) In a separate non-stick pan sauté the asparagus until tender and sprinkle with a pinch of salt

​

6) In a pot, boil water and cook the buckwheat noodles. Buckwheat noodles wilt very quickly, but that doesn't indicate it is done. It takes about 3-5 minutes per bundle. So the more bundles in the water, the longer the cook time.

 

I generally do one bundle at a time and just a use a tong to remove the noodles into a strainer. 

 

7) ALWAYS rinse the noodles in hot water after they are done cooking. This removes excess flour and gives it a nice clean taste. 

​

8) Then put the buckwheat noodle in a bowl and top with the Coconut Mushroom Sauce

​

Hope it's delightfully delicious!