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Buckwheat noodles algae champignons

Buckwheat Noodles with Seaweed and Mushrooms

A wonderful recipe for interesting buckwheat noodles! In both China and Japan, noodles are made from all sorts of grains and legumes — the key is grinding the ingredient down to a flour. That's why noodle dishes are so popular in these countries; after all, there are countless recipes for noodles themselves, and even more ways to cook with them.

UO-Shu

Recipe author

Composition / ingredients

Servings:

Buckwheat noodles

300

Sesame oil (oil)

Garlic

White mushrooms (about 1 cup)

180

Carrots

100

Soy sauce

Water

Green onion

Seaweed (dried kelp)

120

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 7 g

Fats 5 % 2 g

Carbohydrates 76 % 29 g

157 kcal

GI: 14 / 86 / 0

Cooking method

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Boil the buckwheat noodles in boiling water for about ten minutes, watching closely so you don't overcook them. Drain the cooked noodles in a colander, rinse with cold water to stop the cooking, and shake them off well. In a large, deep skillet, heat the oil and fry the finely chopped garlic for one minute. Quarter the mushrooms and cut the carrots into very thin strips. Add them to the skillet along with 1 teaspoon of soy sauce and cook for two minutes. Soak the kelp in boiling water; once it softens, add the noodles and seaweed to the skillet. Pour in the water and cook everything together for another three to five minutes, until the kelp is tender and the noodles are heated through. Toss with the mushrooms and carrots. Serve with soy sauce and green onions.