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Buckwheat noodles with vegetables

Buckwheat (Soba) Noodles with Vegetables

A spicy, fragrant, hearty, and very healthy dish! Buckwheat noodles keep all the goodness and nutrition of buckwheat, and vegetables make them even better. They cook up fast and have a bright, memorable flavor!

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

Cooking method

Cooking time: 30 min

Step 1:

How do you make buckwheat noodles with vegetables? Gather the ingredients. Choose small vegetables; besides the ones listed, you can use absolutely any — zucchini, cauliflower and broccoli, peas, green beans. Wash all the vegetables well under running water before cooking, then pat them dry.
Step 2:

Cut the eggplant first into slabs, then into strips.
Step 3:

Seed the bell pepper and cut it into strips too.
Step 4:

Peel the onion and cut it into half-rings.
Step 5:

Peel and slice the carrot the same way. It's best to cut all the vegetables alike here — the dish looks more attractive that way.
Step 6:

Mince the garlic as finely as you can.
Step 7:

Set a skillet over the heat and pour in the vegetable oil. Heat it well. Add the carrot, stir, and fry for a couple of minutes — carrot is the firmest, so it needs longer.
Step 8:

After a couple of minutes, add the rest of the vegetables to the carrot — pepper, onion, eggplant, and garlic. Stir.
Step 9:

Fry the vegetables over high heat for about 5 minutes, no longer. They should stay crisp, so don't cover the pan. As soon as the vegetables are done, set the skillet aside and start cooking the noodles.
Step 10:

Bring water to a boil in a pot and add a little salt — keep in mind the sauce will be quite salty, so add just a little for the noodles. Drop in the noodles and stir so they don't stick to the bottom. Cook them for the time on the package; mine took about 7 minutes. They shouldn't go mushy either — keep them a little firm.
Step 11:

While the noodles cook, make the sauce. Mix the starch and sugar and pour in the soy sauce. Stir until smooth.
Step 12:

Drain the cooked noodles in a colander and add them to the skillet with the vegetables. I moved them straight from the pot to the skillet with a spaghetti server.
Step 13:

Add the ginger, soy sauce, and teriyaki sauce. Mix well.
Step 14:

Keep the noodles over the heat for another 2 minutes so all the flavors meld. Serve right away — these noodles are best fresh and piping hot. Sprinkle them with sesame seeds to serve.

Our whole family loves soba; I make it often, with different vegetables, meat, and mushrooms. The eggplant in this dish even tastes like mushrooms — delicious!
To keep onion juices from stinging your eyes, rinse the onion and knife with cold water. The cutting board won't pick up the onion smell if you rub it with a piece of lemon before cutting.
Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
Since everyone's preferred level of salt, sweetness, bitterness, sharpness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).