Buckwheat noodles with vegetables

Buckwheat noodles with vegetables

Spicy, fragrant, satisfying and very healthy dish! Buckwheat noodles retain all the benefits and nutritional value of buckwheat. And with vegetables it becomes even more valuable. It cooks very quickly and has a catchy, memorable taste!

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3. Buckwheat noodles with vegetables

Ingredients and how to cook

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Total:

Production time: 30 min

Step-by-step production

Step 1:

How to cook buckwheat noodles with vegetables? Gather ingredients to make noodles. Choose small vegetables; in addition to those listed, you can add any vegetables - zucchini, cauliflower and broccoli, peas, green beans. Before cooking, rinse all vegetables well under running water and then dry.

Step 2:

First cut the eggplant into slices and then into strips.

Step 3:

Peel the bell pepper from seeds and cut into strips.

Step 4:

Peel the onion and cut into half rings.

Step 5:

Peel and cut the carrots using the same method. In this dish, it is better to cut all the vegetables identically - this way the dish looks the most aesthetically pleasing.

Step 6:

Chop the garlic as finely as possible.

Step 7:

Place the frying pan on the fire. Pour vegetable oil into it. Heat it up really well. Add the carrots, stir and leave to fry for a few minutes. Carrots are the toughest, so they need to be cooked longer.

Step 8:

After a few minutes, add other vegetables to the carrots - peppers, onions, eggplants and garlic. Stir.

Step 9:

Fry the vegetables for about 5 minutes over high heat, not longer. They should remain crispy, so do not cover them with a lid. Once the vegetables are ready, set the pan aside and start cooking the noodles.

Step 10:

Boil water in a saucepan, add a little salt. Keep in mind that there will be a lot of salt in the sauce, so add just a little bit for the noodles. Throw the noodles into the water and stir so they don't stick to the bottom of the pan. Cook the noodles according to the time indicated on the package. Mine took about 7 minutes. It also doesn’t have to boil down, but stay a little tough.

Step 11:

While the noodles are boiling, prepare the sauce. Mix starch and sugar, pour soy sauce into them. Stir until smooth.

Step 12:

Drain the finished noodles into a colander and then add them to the frying pan with the vegetables. I transferred it straight from the pan to the frying pan using a special spaghetti spatula.

Step 13:

Add ginger, soy sauce and teriyaki sauce. Stir well.

Step 14:

Keep the noodles on the fire for about 2 minutes so that all the ingredients are saturated with each other's taste. Serve right away - these noodles are good when they are fresh, hot, or hot. When serving, sprinkle it with sesame seeds.

Our whole family loves soba, I often cook it with various vegetables, meat, and mushrooms. The eggplant in this dish also tastes like mushrooms, very tasty!

To prevent irritation of the mucous membranes of your eyes when cutting onions, wash the onion and knife with cool water. The cutting board will not absorb the nasty onion smell if you rub it with a piece of lemon before cutting.

It is best to wash root vegetables with a brush or hard sponge under running water.

Because the degree of saltiness, sweetness, bitterness, pungency, acidity, pungency is personal for everyone, constantly add spices, herbs and seasonings, focusing on your own taste! If you are adding some of the seasonings for the first time, then keep in mind that there are spices that are especially important not to add (for example, chili pepper).

Buckwheat noodles with vegetables

Buckwheat noodles with vegetables

Buckwheat noodles with vegetables

• Buckwheat noodles (soba) – 150 g
• Reddish bell pepper – 1 pc.
• Green beans – 100 g
• Champignons – 4 pcs.
• Carrots – 1 pc.
• Sesame – 3 tbsp. l.
• Salt
• Pepper
• Sesame oil – 2 tsp.
• Oil for frying common vegetables

For the teriyaki sauce

• Soy sauce – 4 tbsp. l.
• Rice vinegar – 1 tbsp. l.
• Orange juice – 2 tbsp. l.
• Honey – 1 tsp.
• Corn starch – 1/2 – 1 tsp.
• Garlic clove – 2 pcs.
• Salt
• Pepper

Buckwheat noodles with vegetables and mushrooms for lunch - and I will fast 365 days a year! Such thoughts come to me every time I prepare this dish.

The Nativity fast for those who keep it constantly becomes a test. After all, it’s winter outside, and the body asks for more vitamins, warm and protein-enriched food. As for me, keeping a fast like this is great work and incredible patience. Among my friends, there are not many who fast, but they approach this matter with all seriousness and awareness. Fasting is not just giving up certain foods, but abstaining from negative thoughts and spiritual cleansing! Those who observe fasts convince that there is no need to exhaust your body, you should only limit yourself to heavy and plentiful food. Including products of animal origin. But one way or another, we are all human, and we have holidays, important dates for us that we want to celebrate, what if they fall during Lent? It's all very simple: sleight of hand, the right ingredients and no cheating! Yes, yes, and during Lent you can go all out, within the bounds of decency, obviously, and prepare true magic!

Now I want to share with you an indescribably tasty and fragrant dish, the name of which is buckwheat noodles with vegetables . Everything is very simple here - we take buckwheat noodles and add our favorite vegetables, mushrooms and some ordinary Asian sauce. This dish is rightfully considered fast, but you will want to cook it outside of fasting too.

Let's start by preparing the teriyaki sauce.

Vegetables in teriyaki sauce are always delicious and special.
This sauce in stores is currently not cheap, but I found a loophole and will show you how you can create a good homemade teriyaki sauce from available products. So let's get started. In a small saucepan add 4 tbsp. soy sauce, 1 tbsp. rice vinegar, 2 tbsp. freshly squeezed orange juice, half a teaspoon of cornstarch and 1 tsp. and a little more honey. Heat the ingredients over medium heat until the starch and honey are completely dissolved. Now add finely chopped 2 cloves of garlic. Stirring constantly, bring the sauce to the desired thickness, something like low-fat sour cream or kefir. Let's taste it, add a pinch of salt and ground black pepper.

I learned the sauce was sweetish and garlicky. There are no clear proportions, everything is to everyone’s taste. If you don’t like garlic, you can omit it completely and you’ll get a sweetish soy teriyaki. You can add more honey - there will be a rich sweetish taste. If you can’t find rice vinegar, replace it with the same amount of water. I haven't tried it, but I've seen it in recipes. Remove the sauce from the heat and leave it aside.

Let's prepare the vegetables

I'm a huge fan of the big sirloin. It’s better for me not to cut vegetables into salads such as Olivier or vinaigrette)) Just kidding!) Still, wash, dry and cut the reddish bell pepper into strips.

Wash and dry the champignons with a cardboard towel. We will cut them at our own discretion.

Take out the frozen green beans and place them on a plate to melt slightly.

Wash and peel the carrots. Let's grate it using a Korean carrot grater. If you don’t have one, either cut it into thin bars, or grate it on a large grater.

Further

Let's put the water to boil. For 100 g of buckwheat noodles, take 1 liter of water. As soon as it boils, throw the noodles into the pan and boil without a lid according to the instructions on the package, for me it’s 10 minutes. Stir the noodles from time to time.

For now, let's take care of the vegetables. In a deep frying pan (if you have one, a wok), heat the olive or sunflower oil. Fry the champignons until golden brown, add reddish peppers, beans and carrots. Let's add salt and pepper. Fry the vegetables over medium heat for about 10 minutes. We need soft, but at the same time crunchy vegetables.

Don't forget about noodles. After 10 minutes, add salt to the water and rinse our buckwheat noodles in a colander under running cool water. The water from the noodles is quite starchy, so take your time and wash it well so it doesn't stick together.

Combine vegetables, noodles and teriyaki sauce together and mix thoroughly. Add 2 teaspoons of sesame oil, add salt, mix again and taste. Let's take it off the fire.

In a dry, heated frying pan, fry the sesame seeds until golden brown for 3-4 minutes. IMPORTANT! Don't add oil!

buckwheat noodles with vegetables on plates and sprinkle sesame seeds on top. If desired, add green onions and chili pepper.

Among those fasting, by the way, there are also men who need not just an appetizing, but also a satisfying dish!
Add his favorite vegetables and more, and if seafood is allowed during fasting on this day, don’t forget about them! Our delicious Lenten dish is ready. Bon appetit and be healthy!

Buckwheat noodles with vegetables

Welcome everyone to the blog “Cook simply and deliciously”! I once cooked buckwheat noodles, but it didn’t cause great ecstasy. And later I came across an interesting recipe for buckwheat noodles with vegetables, and after preparing it, I realized: I just didn’t prepare it correctly.

Let's take:

• a couple of bunches of buckwheat noodles;
• approximately 350 grams of frozen vegetables (in my case, I took equal parts from two consistencies: peas, carrots, green beans and cauliflower and broccoli);
• a small head of onion;
• 150 grams of tofu or soy protein;
• soy sauce;
• a little vegetable oil for frying vegetables.

It’s best to start preparing the dish by frying the tofu and vegetables. But you can already put water in a saucepan for cooking buckwheat noodles on the burner.

We sell such noodles tied in bunches, but any manufacturer makes them in different thicknesses. Usually, for the first time, one or two bunches are enough (I have one and a half).

Fry the pieces of tofu in a dry frying pan, at the very end dusting them with any seasonings that you like best, or just add a little salt.

In my case, the tofu was fried in a dry frying pan, and later I added a couple of spoons of soy sauce.

instead of tofu, you can also separately fry Adyghe cheese in pieces as a protein component; boil quail or chicken eggs

The tofu fries very quickly, so we put the frying pan aside and place a frying pan for vegetables on the heated burner. It is better if it is deeper, so that later buckwheat noodles will be added to the vegetables.

Lightly fry peeled and diced onions in vegetable or butter.

Then add frozen cabbage (this time I added broccoli and cauliflower, but you can only take one type of cabbage) and turn on the burner on which you put water for boiling buckwheat noodles.

Simmer the cabbage under the lid for 10 minutes, and then add a mixture of peas, corn and carrots. Stir and simmer covered for another 5 minutes, stirring occasionally.

In the meantime, the water in the pan should already boil and you need to add buckwheat noodles there.

The noodles cook very quickly, after boiling for almost 3-5 minutes. If you overcook it, it won’t be tasty at all...

In the frying pan with vegetables, apparently, everything is already ready. Therefore, salt, pepper, add soy sauce.

Stir and adjust the taste. Then, after draining the water from the buckwheat noodles (of course, make sure they are ready by tasting them), add the noodles to the vegetables.

Stir and let simmer over low heat for about three to five minutes.

Serve by garnishing the vegetables and noodles with pieces of tofu.

A hearty, tasty (the more vegetables, the tastier the buckwheat noodles!) dish is ready! And, by the way, it can be used by those who observe Great Lent. Although it is not soon yet - in 2019, Great Lent takes place from March 11 to April 27.

Buckwheat noodles with vegetables and champignons - a light, satisfying and bright vegetarian dish

The recipe for buckwheat noodles with vegetables is very simple. You will learn how to properly cook noodles so that they do not boil over, as well as what vegetables you can eat. After studying the detailed instructions, you can prepare the most delicious dish within 50 minutes.

Kitchen appliances and utensils: saucepan, cutting board, spoon, knife, colander, bowl, cup, frying pan, stove.

Ingredients

Step-by-step production

Preparing vegetables

• Cut 250 g of champignon mushrooms into slices.
• Cut 0.5 carrots into long strips.
• Finely chop 150 - 200 g of all vegetables (new or frozen), these can be broccoli, peppers, cauliflower, onions, etc.
• Finely chop 2 cloves of garlic, this will make 1 tsp.
• Grind the ginger root (size 2–3 cm) in the same way as garlic. You should get 1 tsp. ginger

Making noodles

1. Pour 1.5 liters of water into the pan. Pour 0.5 tbsp. l. salt, stir, dissolving in water. Bring the water to a boil.
   
2. Add 150 g of buckwheat noodles. Cook until half cooked.
   
3. Place the cooked noodles in a container with cool water and rinse.
   
4. Strain through a colander. Place in a deep bowl and pour in 2 tsp. vegetable oil (olive or sesame). Mix everything so that the noodles are completely lubricated with oil, otherwise they will stick together.
   

Making gravy

1. Pour 1 - 2 tbsp into the pan. l. vegetable oil. Place on the fire, heat up, and bring the oil to a boil. Place the chopped champignons. Fry for 4 – 5 minutes.
   
2. Now add the chopped carrots and vegetables. Fry this mixture for 6 – 7 minutes.
   
3. Now add finely chopped garlic and ginger. Fry for 1 – 2 minutes.
   

Making the sauce

1. Pour 2 - 3 tbsp into a separate cup. l. soy sauce.
   
2. Add 1 tbsp. l. water. Add 1 tsp. Sahara. Pour 1 tbsp. l. rice vinegar.
   
3. Add 1 – 2 tsp. hot-sweet chili sauce. Pour 0.5 tsp. starch. Mix everything thoroughly.
   

Making a dish

1. Add noodles to the prepared gravy.
   
2. Pour the sauce over and stir until everything is soaked in it. Fry for 2 minutes.
   
3. Finely chop 2 stalks of green onion. Sprinkle it over the finished dish. Serve to the table.
   

You can also serve buckwheat noodles with seafood, vegetables, fruits and various seasonings.

Video recipe

Here you can see how buckwheat noodles with vegetables and mushrooms are prepared. You will see how easy it is to create to get an original, wonderful dish.

There are a huge number of recipes for buckwheat noodle dishes; any housewife will certainly choose the most suitable one from all this contrast. Production does not take much time - only 10-15 minutes, and you can serve it to the table.

This dish is sure to please your family and close friends in terms of taste, who will come to visit for the delicious smell.