Buckwheat noodles with vegetables in teriyaki sauce

2 servings

20 minutes

Buckwheat noodles with vegetables in teriyaki sauce is a harmonious blend of Eastern cuisine and an author's take on classic ingredients. Buckwheat noodles add a rich nutty flavor and dense texture that pairs well with juicy eggplants and zucchinis soaked in aromatic teriyaki. Light caramelization of the vegetables on a grill pan reveals their sweet notes, while the addition of soy sauce completes the flavor symphony. The recipe's origins can be traced to Japanese cuisine, but its adaptation with buckwheat noodles gives it a unique individuality. This dish is perfect for a light lunch or dinner, delighting with rich flavors and healthy ingredients.

Energy value per serving

• Calories: 231.8
• Proteins: 11.4g
• Fats: 0.9g
• Carbohydrates: 44.1g

Ingredients

• Eggplants: 1 pc
• Zucchini: 1 pc
• Teriyaki sauce: 60 g
• Buckwheat noodles: 75 g
• Soy sauce: 40 ml

Cooking steps

1. Slice the eggplant into rounds. Cut the larger ones in half.

   Required ingredients:

   • Eggplants: 1 piece

2. Slice the zucchini into rounds.

   Required ingredients:

   • Zucchini: 1 piece

3. Place the vegetables in a container and mix actively in teriyaki sauce. Let marinate for 10 minutes.

   Required ingredients:

   • Teriyaki sauce: 60 g

4. Place the vegetables on a hot grill pan. Fry over high heat.

5. Add noodles to boiling water. Cook according to the instructions on the package.

   Required ingredients:

   • Buckwheat noodles: 75 g

6. When the vegetables are browned on one side, flip them.

7. Add the cooked noodles after 3-4 minutes.

8. Add soy sauce and remove from heat. Stir.

   Required ingredients:

   • Soy sauce: 40 ml