Buckwheat Noodle Stir-Fry with Tibetan Garlic and Scallions

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A flavorful stir-fry combining tender buckwheat noodles with aromatic garlic and fresh scallions, inspired by Tibetan mountain cuisine simplicity. This Asian-inspired noodle recipe (vegetarian), ready in about 20 minutes, pairs buckwheat noodles (soba), garlic cloves, thinly sliced, scallions, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Asian cuisine 300 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz buckwheat noodles (soba)
4 garlic cloves, thinly sliced
4 stalks scallions, chopped
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1/4 tsp red chili flakes
1 tbsp toasted sesame seeds
to taste salt

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring a large pot of salted water to a boil. Add 8 oz buckwheat noodles and cook for 4-5 minutes until al dente. Drain and rinse under cold water to stop cooking.
Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
Step 3: Add the drained noodles to the skillet along with 3 tbsp soy sauce, 1 tbsp sesame oil, and 1/4 tsp red chili flakes. Stir-fry for 3-4 minutes until noodles are evenly coated and heated through.
Step 4: Toss in 4 chopped scallions and cook for another 1 minute, allowing the scallions to soften slightly.
Step 5: Season with salt to taste, sprinkle 1 tbsp toasted sesame seeds over the top, and serve immediately.