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Buckwheat Noodles with Macadamia

By Chef Jamie Lee

Ingredients 

(Serves 1)​​​​

  • Macadamia Nuts (finely ground, dry-roasted until golden): 60g​

  • Dried Shiitake Mushrooms: 2 

    • Cold-infused Overnight in 400ml Water​

    • Seasoning: Soy Sauce 1, Sugar 0.5, Sesame Oil 0.5

  • Fine Rice Flour: 1 tsp

  • Finely Chopped Garlic Chives: 1 tsp

  • Fresh Macadamia (For Garnish)

  • Perilla Oil

  • Buckwheat Noodles: 50g (25g dry)

  • Button Mushroom: 1/2 ea. minced

​

Broth

  • Shiitake Soaking Water: 400ml

  • Purified Water: 200ml

  • Radish: 30g

  • Scallion: 30g

  • Vietnamese Chili: 1

  • Beef: 50g

  • Salt to Taste

Directions

  1. In a saucepan, combine 200 ml room-temperature broth with rice flour. Whisk well, then heat gently to create a light viscosity.

  2. Gradually add 4-6 tablespoons of roasted macadamia powder, stirring until rich and creamy.

  3. Season with salt.

  4. Drain soaked shiitake mushrooms, slice finely, and stir-fry with seasoning.

  5. Plate noodles, spoon sauce over, top with the prepared sautéed shiitake mushrooms and a generous amount of garlic chives.

  6. Grate fresh macadamia over the dish and finish with a drizzle of perilla oil.

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