Beet and Walnut Stir-Fried Buckwheat Noodles

Steps

1. 1

   Prepare beetsOven 400°F / 205°C

   • Preheat oven to 400°F (200°C).
   • If using fresh beets, trim the greens, scrub, and lightly coat with 1 tbsp olive oil.
   • Wrap individually in foil and roast on a large rimmed baking sheet for 35–40 minutes, until a knife pierces the center with no resistance.
   • When cool enough to handle, peel with a paper towel or knife and cut into ¼-inch matchsticks or thin wedges.
   • If using vacuum-packed beets, simply peel and cut as described.

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   Ready when: A knife pierces the center with minimal resistance

   Tip: Wear gloves while peeling to avoid staining your hands bright red

2. 2

   Toast walnutsOven 350°F / 175°C

   • While beets roast, spread chopped walnuts on a separate section of the baking sheet or on a small skillet.
   • Toast at 350°F (175°C) for 7–9 minutes, stirring halfway through, until fragrant and lightly browned.
   • Transfer to a plate to cool and stop the cooking.
   • This step can happen at the same time as roasting the beets—just adjust oven racks accordingly.

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   Ready when: Walnuts smell fragrant and are light golden brown

   Tip: Don't skip toasting—it brings out the walnut flavor and prevents a raw, astringent taste

3. 3

   Cook buckwheat noodles

   • Bring a large pot of salted water to a boil.
   • Add buckwheat noodles and cook according to package directions (typically 4–6 minutes) until just tender but still with a slight chew.
   • Do not overcook or they will break apart.
   • Drain in a colander and set aside.
   • A light coating of oil prevents sticking.

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   Ready when: Noodles are tender with a slight bite, not mushy

   Tip: Buckwheat noodles are delicate—stir gently and avoid aggressive draining to prevent breaking

4. 4

   Make vinegar glaze

   • In a small bowl, whisk together red wine vinegar, Dijon mustard, and 2 tbsp minced garlic.
   • Season with a pinch of sea salt and black pepper.
   • If you prefer a slightly thinner glaze, add up to ¼ cup vegetable broth or water.
   • Set aside.

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   Ready when: Mustard is fully dissolved and mixture is smooth

   Tip: Whisk the mustard in first to help emulsify the vinegar and prevent it from separating

5. 5

   Stir-fry beets and aromatics

   • Heat 2 tbsp olive oil in a 12-inch (30 cm) skillet or wok over medium-high heat until shimmering.
   • Add the roasted beet matchsticks (or wedges) and remaining minced garlic.
   • Stir-fry for 2–3 minutes, tossing frequently, until beets are heated through and slightly caramelized at the edges.

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   Ready when: Beets are hot and have light golden edges; fragrant garlic is no longer raw

   Tip: Keep the heat high enough to encourage light browning, but don't let the garlic burn—add it at the very end if you're concerned

6. 6

   Add noodles and thyme

   • Pour the cooked buckwheat noodles into the skillet with the beets.
   • Add the fresh thyme leaves.
   • Toss everything together over medium-high heat for 1–2 minutes, breaking up any noodle clusters gently with two wooden spoons or tongs.

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   Ready when: Noodles are evenly distributed and heated through; thyme fragrance is released

   Tip: Work gently to avoid breaking the delicate noodles—use tongs or two wooden spoons rather than a spatula

7. 7

   Add glaze and toss

   • Pour the vinegar glaze over the noodle mixture and toss everything together for 1–2 minutes over medium heat, using gentle scooping motions to coat every strand.
   • The noodles will darken slightly as the vinegar reduces and coats them.

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   Ready when: Noodles are evenly coated with glaze; liquid has mostly reduced

   Tip: Lower heat to medium so the vinegar doesn't evaporate too fast and the noodles don't stick to the pan

8. 8

   Finish with walnuts and seasoning

   • Remove the skillet from heat.
   • Fold in the toasted walnuts, reserving a small handful for garnish.
   • Taste and adjust seasoning with sea salt and black pepper.
   • Transfer to a serving bowl or plates, top with reserved walnuts, and serve warm or at room temperature.

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   Ready when: Walnuts are distributed throughout and dish is ready to serve

   Tip: Save some walnuts for garnish so each serving has visible crunch and the toasted flavor shines