Buckwheat Basil Tahini Noodle Stir-Fry

How to re-spin a weeknight classic to promote hormone health

By: rē•spin
Buckwheat Basil Tahini Noodle Stir-Fry

When choosing foods to support hormonal health, it is just as important, if not more so, to focus on micronutrient density over macronutrient density – understanding the exact vitamins and minerals each food contains as well as knowing if it’s a protein, fat, or carbohydrate. Over time, this way of eating and selecting foods trains your body to crave the proper nutrients to address your specific health needs.

The addition of tahini takes an otherwise simple buckwheat noodle stir-fry to the next level. Not only does tahini provide an incredible nutty flavor and creamy texture, it’s also full of nutrients that support premenopausal health. Made from ground sesame seeds, tahini contains healthy fats that even out blood sugar. It’s also loaded with hormone-balancing phytoestrogens, which assist in reducing the intensity and frequency of hot flashes. Boosted with nutrient-dense buckwheat and cortisol-lowering basil leaf, this easy weeknight recipe – which is also gluten-free, dairy-free, refined sugar-free, and vegan – packs flavor and nutrients into one dish.

Buckwheat Basil Tahini Noodle Stir Fry by Charlotte Candler


  • One pack of buckwheat noodles
  • 1-inch piece fresh ginger, grated
  • Three cloves of fresh garlic, grated)
  • Three tablespoons tahini
  • Three tablespoons coconut aminos, plus extra to drizzle
  • One tablespoon of sesame oil
  • Two tablespoons of olive oil
  • One bunch of fresh scallions
  • One bunch of fresh basil
  • One container of shiitake mushrooms
  • One stalk broccoli
  • One red pepper
  • One tablespoon of furikake seasoning
  • Chilli crisp to top (optional)

Method of Preparation:

  1. Bring a pot of water to boil and cook buckwheat noodles until al dente, about 6 to 7 minutes.
  2. Meanwhile, heat a large saucepan over medium heat and add olive oil, tahini, coconut aminos, ginger, garlic, and sesame oil. Sauté for 3-5 minutes until fragrant.
  3. Add chopped veggies, finely chopped basil, and scallions, and sauté until cooked through.
  4. Drain noodles and add to the pan of vegetables.
  5. Toss together and remove from the heat. Plate with a dollop of chili crisp and furikake seasoning on top for extra spice, and enjoy!

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