Buckwheat noodles with vegetables

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

katushafin

Recipe author

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Composition / ingredients

servings:

Buckwheat noodles

200

Eggplant

Bell pepper

Carrots

Onion

Garlic

Ginger Powder

0.5

Teriyaki sauce

Soy sauce

Starch

Vegetable oil

Brown Sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 5 g

Fats 8 % 3 g

Carbohydrates 78 % 29 g

144 kcal

GI: 32 / 64 / 4

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to cook buckwheat noodles with vegetables? Collect the products for cooking noodles. Choose small vegetables, except for those listed, you can put absolutely any - zucchini, cauliflower and broccoli, peas, string beans. Wash all vegetables thoroughly under running water before cooking, and then dry them.
Step 2:
Cut the eggplant first into plates and then into strips.
Step 3:
Peel the bell pepper from the seeds and also cut into strips.
Step 4:
Peel the onion and cut into half rings.
Step 5:
Peel and slice the carrots in a similar way. In this dish, it is better to cut all the vegetables in the same way - this way the dish looks more aesthetically pleasing.
Step 6:
Chop the garlic as small as possible.
Step 7:
Put a frying pan on the fire. Pour vegetable oil into it. Warm it up well. Put the carrots, stir and leave to fry for a couple of minutes. Carrots are the hardest, so they need to be cooked longer.
Step 8:
After a couple of minutes, add the rest of the vegetables to the carrots - pepper, onion, eggplant and garlic. Mix it up.
Step 9:
Fry the vegetables for about 5 minutes on high heat, no longer. They should remain crispy, so do not cover with a lid. As soon as the vegetables are ready, set aside the pan 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 put just a little bit for noodles. Throw the noodles into the water, stir so that they do not stick to the bottom of the pan. Cook the noodles according to the time indicated on the package. Mine took about 7 minutes. It should also not boil, but remain a little firm.
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 in a colander and then throw them into the pan with the vegetables. I immediately transferred from the pan to the frying pan using a special spaghetti spatula.
Step 13:
Add ginger, soy sauce and teriyaki sauce. Mix well.
Step 14:
Keep the noodles on the fire for about 2 more minutes so that all the ingredients are soaked in each other's taste. Serve immediately - such noodles are good just fresh, with fervor, with heat. When serving, sprinkle it with sesame seeds.

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

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

Root vegetables are best washed with a brush or a stiff sponge under running water.

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).