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Buckwheat noodles with chicken and vegetables

Buckwheat noodles with chicken and vegetables

A famous Asian dish, right on your table! Buckwheat noodles with chicken and vegetables is a dish that came to us from Japan. The noodles are called soba and are made from buckwheat flour. Soba dishes are a hit with health-food lovers — they're filling and nourishing. You can add just about anything: any vegetables, mushrooms, meat, seafood — it's like a fun culinary building set. You can play with the dressing too: spice lovers will appreciate a hit of ginger and chili, while lime and sesame oil ring out beautifully — the options are endless!

katushafin

Recipe author

Buckwheat noodles with chicken and vegetables

Composition / ingredients

Servings:

Buckwheat noodles

125

Chicken breasts

300

Onion

Carrots

Garlic

Bell pepper

Green string beans

100

Soy sauce

Olive oil

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 11 g

Fats 15 % 5 g

Carbohydrates 52 % 17 g

139 kcal

GI: 41 / 59 / 0

Cooking method

Cooking time: 30 min

Step 1:

Gather your ingredients. Wash and peel the vegetables. Rinse the chicken breast and pat it dry with a paper towel.
Step 2:

Cut the breast into long strips.
Step 3:

Heat the oil in a skillet, fry the chicken for five minutes, and take it out onto a plate.
Step 4:

Cut the onion into half-rings, the carrot into matchsticks, and the garlic into slices.
Step 5:

In the same skillet you fried the chicken in, sauté the prepped vegetables.
Step 6:

While the onion and carrot fry, cut the bell pepper into strips.
Step 7:

Add the pepper to the vegetables and keep frying.
Step 8:

Then add the green beans to the skillet — you can use them straight from frozen.
Step 9:

And return the chicken to the skillet. Salt it a little — go easy, since we'll be adding soy sauce too.
Step 10:

Stir everything together, cover with a lid, and leave it to simmer over low heat.
Step 11:

Now on to the noodles. Bring water to a boil and salt it just a touch — remember, the dressing is salty. Add the noodles. Cook them for the time on the package; for me that was 10 minutes. Stir now and then so they don't stick together.
Step 12:

While the vegetables simmer and the noodles cook, make the dressing.
Step 13:

Mix the soy sauce, oil, and lemon juice. Done!
Step 14:

Drain the cooked noodles in a colander and rinse them with cold water.
Step 15:

Add them to the chicken and vegetables and stir. Cook for a little while to warm the noodles through. Pour in the dressing.
Step 16:

Sprinkle the finished noodles with sesame seeds and chopped green onion.

Cook the noodles to al dente, or they'll go soft and won't taste as good. Fry the vegetables only briefly too, so they keep some crunch. You can also turn this into a soup — just add broth, vegetable or chicken, at the stage where you combine the chicken with the vegetables.