14:22, 01 Sep 2023, author: Ermakova M.

Buckwheat noodles with vegetables

Name: Buckwheat noodles with vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: European
Ingredients: Buckwheat noodles - 100-150 g; Olive / sesame oil - 2 tsp; Vegetable oil - 1-2 tbsp. (for frying); Champignons - 250 g; Carrots - 0.5 pcs.; Fresh / frozen vegetables - 150-200 g; Garlic - 2 cloves (1 tsp); Ginger root - 2-3 cm (1 tsp); Green onions - 2 stalks; Sauce:; Soy sauce - 2-3 tbsp.; Water - 1 tbsp.; Sugar - 1 tsp; Rice vinegar - 1 tbsp; Starch - 0.5 tsp; Hot and sweet chili sauce - 1-2 tsp (taste)

Cooking a delicious lenten dish of buckwheat noodles with vegetables and champignons in soy sauce. Suitable for vegans, vegetarians and fasting people.

Photo source: 123rf.com/profile_whitestorm

Buckwheat noodles with vegetables are a great option for a hearty and tasty lunch or a quick dinner. Seasoned with a spicy sauce, complemented by juicy slices of mushrooms and vegetables, buckwheat noodles are ready to serve in less than half an hour, and it turns out juicy, colorful and very appetizing both in appearance and in taste. This simple, versatile vegetarian dish will come in handy all year round, because you can use almost any seasonal fresh or frozen vegetables for its preparation, giving the dish a new flavor every time. Try it!

Buckwheat noodles with vegetables

Кухня: European, паста, калории: 170, время приготовления: 00:40

Ингредиенты

Buckwheat noodles - 100-150 g

Olive / sesame oil - 2 tsp

Vegetable oil - 1-2 tbsp. (for frying)

Champignons - 250 g

Carrots - 0.5 pcs.

Fresh / frozen vegetables - 150-200 g

Garlic - 2 cloves (1 tsp)

Ginger root - 2-3 cm (1 tsp)

Green onions - 2 stalks

Sauce:

Soy sauce - 2-3 tbsp.

Water - 1 tbsp.

Sugar - 1 tsp

Rice vinegar - 1 tbsp

Starch - 0.5 tsp

Hot and sweet chili sauce - 1-2 tsp (taste)

Рецепт

1. To prepare buckwheat noodles with vegetables and sauce, you will need the ingredients listed in the list.

2. Boil buckwheat noodles in salted water until half cooked, halving the recommended cooking time indicated by the manufacturer on the package (I got 2.5-3 minutes instead of the recommended 5-6 minutes).

3. Then rinse the noodles with cold water, strain, place in a salad bowl or back in the pan, add 2 tsp. olive oil or sesame oil and mix well. This will keep the noodles from sticking together while you cook the rest of the ingredients.

4. Heat 1-2 tbsp over high heat. vegetable oil. Add sliced mushrooms and, stirring, fry for 4-5 minutes, until soft and slightly golden.

5. While the mushrooms are sautéing, prepare the sauce for the noodles and vegetables by mixing soy sauce, rice vinegar, water, starch, sugar and chili sauce. The starch will quickly settle to the bottom of the container, so just before adding the sauce to the rest of the ingredients, it must be thoroughly mixed again.

6. When the mushroom slices become soft and the juice that they give has practically evaporated, add the vegetables cut into small pieces and fry for another 6-7 minutes, until the vegetables are ready. I add fresh, grated carrots, 100 grams of frozen sweet peppers and 50 grams of broccoli, but you can use any seasonal fresh or frozen vegetables to your liking.

7. When the vegetables are almost ready - add finely chopped ginger and garlic, mix and fry for another 1-2 minutes.

8. Then add buckwheat noodles and prepared sauce to the pan.

9. Mix everything well, and fry the mixture over medium heat for another 1-2 minutes, until the noodles are cooked through.

10. With the heat off, add the finely chopped green onion and a little more salt/soy sauce to your liking if needed.

11. Buckwheat noodles with vegetables are ready.