Swap noodles for 100 % buckwheat soba noodles, kelp noodles (made from seaweed), zucchini noodles (see recipe by Jessica Sepel here), acorn noodles (made using acorn flour and buckwheat flour), bean threads (made using
mung bean starch), buckwheat vermicelli, harusame (made from potato, sweet potato or
mung bean starch), shirataki (made from the konjac plant), sweet potato vermicelli (made from sweet potato starch) or tapioca noodles (made from tapioca starch).