Alkaline Recipe #76: Chinese Stir Fry Buckwheat Noodles

Chinese Stir Fry Buckwheat NoodlesThis is a delicious, alkaline and easy to prepare Chinese Stir Fry which our customer Eliza Miesch emailed to us.

This recipe contains buckwheat noodles, which are a healthier and more alkaline alternative to other types of noodles.

You can use any of your favourite vegetables, which are currently in season for this lovely Stir Fry.

Chinese Stir Fry Buckwheat Noodles

Serves 1


For the noodles:

100g buckwheat flour
50-60 ml water
1 tbsp olive oil
¼ tsp sea salt

Any favourite vegetables that are in season. I use carrots, Chinese cabbage, fennel, courgette, turnip, red pepper and bean sprouts.
Onions and garlic, finely chopped. Use whatever amount you like.
1 tbsp olive or flaxseed oil
1 tbsp soya sauce (healthier alternative: Bragg Liquid Aminos)
Salt and pepper


Firstly prepare the noodles by placing the buckwheat flour in a bowl and making a well in the centre. Add the rest of the ingredients (with 50ml water) in the centre and slowly mix in the flour. Then knead till a pliable dough is formed. If too dry add another 5 ml water. Wrap in cling film and put in the fridge for ½ hour.

Alkaline Diet Recipe Book BannerMeanwhile wash and prepare vegetables. Except for the bean sprouts.

Place dough on a lightly dusted (with buckwheat flour) worktop. Roll it out to roughly 1mm thick evenly. It doesn’t matter in what shape the dough is. Then cut into thin long stripes.

Get a small pot of water boiling. Fill another bowl with cold tap water and place in the sink. When water boils turn heat down to medium and put all the noodles in. The noodles are cooked when they float to the surface. Use a slotted spoon or sieve to dish them out and put them straight into the bowl with cold water and keep running cold water in the bowl to cool the noodles.

While the noodles are cooling down, heat a frying pan with olive oil and sauté onions and garlic for ½ min. Add carrot and stir-fry for another ½ min. Add the rest of the vegetables and keep stir-frying for ½ min. Drain the noodles and add to the vegetables.

Add soya sauce, salt and pepper to taste.

Serve and enjoy.

Note: The vegetables should just be partially cooked.

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  1. Jane Gooding Reply

    This recipe is divine. The nicest noodles too. I added a couple shakes of herbimare to the flour for extra flavour. Jane

  2. Jo Flay Reply

    As usual I can’t read the recipe clearly because the Facebook Like and Tweet is stuck over it and I can’t move it. Please can you sort this out cause it’s very frustrating. I can’t even see this message clearly – left hand side blocked out so it may not make sense. Love everything else but this drives me mad!

    • Ross Reply

      Hi Jo – zoom out with your internet browser (usually under ‘view’) and all will be revealed.


  3. Rosie Rayner Reply


    I love all this information on here. I am new to Alkalising, but it is a pain to have to come on here and look for things. Is there any chance you are on Twitter?