Let’s be honest—most so-called “healthy” noodles taste like punishment. But our Buckwheat Noodle Bowls are completely different. As someone with roots in Northwest China (where noodles are life), I’ve perfected three broth recipes that transform simple buckwheat noodles into weeknight wonders. These Buckwheat Noodle Bowls are not just healthy—they’re a true feast for the taste buds, offering the following features:
- Actually crave-worthy (no willpower required)
- Ready in 20 minutes (quicker than delivery)
- Nutrient-packed (protein + fiber = winning combo)
“The first time I made the tomato shrimp version, I finished it so fast I almost forgot to breathe,” admits fellow noodle enthusiast Lisa Wang.
Tomato Shrimp Buckwheat Noodles
Ingredients:
- 8 shrimp
- 60g buckwheat noodles
- 2 tomatoes (peeled and chopped)
- 150g soft tofu
- 50g enoki mushrooms
- 1 tbsp chopped onion
- Spring onions for garnish
Marinade for shrimp:
- 1/5 tsp white pepper
- 2 slices ginger
- 1/2 tbsp cooking wine
- 1/5 tsp salt
Tomato broth:
- 1 tbsp cooking oil
- 1 tbsp light soy sauce
- 1/2 tsp salt
- 300ml water
Instructions:
1、Marinate shrimp with pepper, ginger, cooking wine and salt for 15 minutes 
2、Cook buckwheat noodles in boiling water for 2.5 minutes, then transfer to bowl
3、For homemade broth: Heat oil, sauté onion and tomatoes until soft. Add soy sauce, salt and water, bring to boil
4、Quick version: Add 50g tomato broth base to 300ml boiling water. Add tofu and mushrooms, simmer 3 minutes. Add shrimp, cook 1 minute
5、Arrange shrimp, tofu and mushrooms over noodles. Pour broth and garnish with spring onions
Sukiyaki Beef Buckwheat Noodle Bowls
Ingredients:
- 100g beef slices
- 60g buckwheat noodles
- 3 gai lan (Chinese broccoli)
- 1 egg
- 1/5 leek (cut in sections)
- 1 tbsp chopped onion
- 2 dried shiitake mushrooms (soaked)
- 1 piece kombu
- 1 tbsp bonito flakes
- Spring onions and white sesame for garnish
Beef marinade:
- 3 ginger slices
- 1/5 tsp black pepper
- 1/2 tbsp cooking wine
- 1/4 tsp salt
- 1/2 tbsp cooking oil
Broth ingredients:
- 30g light soy sauce
- 1 tbsp cooking wine
- 2 tbsp sugar
- 300ml water
Instructions:
1、Marinate beef with ginger, pepper, cooking wine, salt and oil for 15 minutes
2、For onsen egg: Boil 3 cups water, turn off heat and add 1 cup cold water. Add egg, cover and wait 10 minutes
3、Cook buckwheat noodles in boiling water for 2.5 minutes, transfer to bowl
4、For homemade broth: Sauté leek and onion. Add mushrooms, soy sauce, kombu, bonito flakes, cooking wine and sugar. Cook 3 minutes, strain. Add 300ml water and boil
5、*Quick version: Add 45g sukiyaki broth base to 300ml boiling water
6、Add beef and gai lan, boil 1.5 minutes. Skim foam and turn off heat
7、Arrange beef, gai lan and onsen egg over noodles. Pour broth, garnish with spring onions and sesame
Soy Milk Chicken Buckwheat Noodles
Ingredients:
- 150g chicken breast
- 60g buckwheat noodles
- 1/2 cucumber
- 1 egg
- 3 ginger slices
- Spring onion sections
- Seaweed sesame seasoning
Chicken cooking:
- 1 tbsp cooking wine
- 1 tbsp salt
Soy milk broth:
- 250ml water
- 1/2 pork bone broth cube
- 1 tbsp white miso
- 100ml soy milk
- 1/2 tsp salt
Instructions:
1、Cook chicken in boiling water with cooking wine, salt, ginger and spring onions for 20 minutes. Shred when cool. Julienne cucumber
2、Boil egg for 5 minutes, cool in cold water and peel
3、Cook buckwheat noodles in boiling water for 2.5 minutes, transfer to bowl
4、For homemade broth: Boil 250ml water, dissolve pork bone cube. Add miso, then soy milk and salt. Bring to boil
5、*Quick version: Add 45g soy milk broth base to 300ml boiling water
6、Arrange chicken shreds, cucumber and halved egg over noodles. Pour broth and garnish with seaweed sesame seasoning
Chef’s Notes:
- Garnishes add freshness and texture contrast
- All noodle cooking times are for al dente texture
- Quick versions use pre-made broth bases
- Adjust seasoning to taste
