Buckwheat noodles seaweed champignons

The most wonderful recipe for interesting buckwheat noodles! Both in China and in Japan, noodles are made from any cereal or legumes. The main thing is that the product is ground to the state of flour. Therefore, food with noodles is very popular in these countries, Of course, because there are many recipes for noodles themselves, and there are no recipes for eating noodles at all.

UO-Shu

Recipe author

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Composition / ingredients

servings:

Buckwheat noodles

300

Sesame (oil)

Garlic

Champignons (1% cup)

180

Carrots

100

Soy sauce

Water

Green onion

Algae (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

Step-by-step cooking

Cooking time: 1 h

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Boil buckwheat noodles in boiling water for ten minutes. The main thing here is to constantly monitor the process so as not to digest it. We throw the finished noodles into a colander, rinse with cold water to stop the cooking process, and shake them off thoroughly.
In a large frying pan with high edges, heat the oil and fry the finely chopped garlic for one minute. We cut the champignons into four parts each and the carrots into very thin strips. Add to the pan along with 1 tsp soy sauce and simmer for two minutes.
Soak the kelp in boiling water. As soon as it becomes soft, we put noodles and seaweed in the pan. Add water and simmer everything together for another three to five minutes. Until the kelp becomes tender and the noodles get warm. Mix with mushrooms and carrots.
Served on the table with soy sauce and green onions.