|Prep & Cook Time||30 min|
Fill a medium-large pot halfway with water. Heat on high, cover and bring to a boil.
Cook buckwheat noodles for 6-7 minutes until al dente.
While noodle cook, mix rice flour with 1/2 to 3/4 cups of water depending on desired thickness.
Strain under COLD running water to preserve chewy texture. Set aside.
Run the cluster of enoki mushrooms under cold water. Then, cut off the woody “stem” at the end and pat the mushrooms dry. Once dry, coat enoki mushrooms in rice flour mixture and set aside.
In a medium frying pan, heat canola oil on high heat. Canola oil quantity should be enough to cover one side of the enoki mushroom. Add enoki mushrooms and cook each side until golden brown.
Remove enoki mushrooms and absorb excess oil on a paper towel lined plate.
While the mushrooms are cooling off, slice the green onion and add to pickled salad.
Place noodles in bowls, add pickled salad, crispy mushrooms, and top with sesame seeds. Enjoy Vegano Miso Gochujang and Vegano Tempura Dipping Sauce on the side.