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Soba (Japanese Noodles) with Eggplant

Japanese buckwheat soba noodles with vegetables—give them a try and be surprised! Buckwheat, so familiar to me, in an unusual form: noodles. I couldn't pass them up and decided to cook with them. I made a dressing with soy sauce and rice vinegar for the noodles. I'm so glad I tried this dish, and now I recommend it to you. It's all very tasty and appetizing!

faustinaAuthor avatar
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Soba Japanese noodles with eggplant
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Soba Japanese noodles with eggplant
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 % 2 g
Fats 30 % 7 g
Carbohydrates 61 % 14 g
106 kcal
GI: 71 / 29 / 0
    1. Cook the noodles according to the package directions. 2. Meanwhile, make the dressing. Cut the vegetables however you like—I cut the carrot, pepper, and eggplant into strips and sliced the onion and garlic thin. 3. Heat the oil in a skillet. Sauté the onion and garlic for a moment. Add the carrot and pepper. Fry for 5 minutes, then add the eggplant. 4. Once the vegetables are soft, add the soy sauce, rice vinegar, spices, and green onion. Cook everything until done. 5. Put the noodles on a plate and top with the vegetables. Serve hot! Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Eggplant - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Ginger - 80  kcal/100g
  • Dry ginger - 347  kcal/100g
  • Pickled ginger - 51  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Noodles - 135  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Rice vinegar - 20  kcal/100g

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