Buckwheat noodles with green vegetables in coconut sauce

2 servings

20 minutes

Buckwheat noodles with green vegetables in coconut sauce is a true delight for lovers of Pan-Asian cuisine. The dish combines the delicate texture of buckwheat noodles with crunchy vegetables and the rich aroma of spicy coconut sauce. Lemongrass and curry paste add exotic spiciness to the sauce, while lime provides a light tang that enhances the flavor. The dish is perfectly balanced: the sweetness of coconut milk, the freshness of greens, and the richness of broth create a harmony of tastes. In this recipe, buckwheat noodles take on an exquisite character, turning an everyday meal into a gastronomic masterpiece. It’s an ideal choice for those wanting to try something new yet healthy and light. The dish is perfect for both a cozy home dinner and a special Eastern-style dinner.

Energy value per serving

• Calories: 759.6
• Proteins: 25.7g
• Fats: 36.2g
• Carbohydrates: 86.7g

Ingredients

• Buckwheat noodles: 150 g
• Zucchini: 1 pc
• Broccoli cabbage: 200 g
• Coconut milk: 200 ml
• Chinese cabbage: 200 g
• Lemongrass: 1 stem
• Yellow curry paste: 1 tbsp
• Onion: 1 head
• Garlic: 3 clove
• Carrot: 1 pc
• Vegetable broth: 200 ml
• Soy sauce: 2 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Vegetable oil: 2 tbsp
• Coriander: 2 sprig
• Lime: 0.5 pc

Cooking steps

1. Prepare all the ingredients.

2. Finely chop the onion and garlic.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 3 cloves

3. Grate the carrot and zucchini on a Korean grater.

   Required ingredients:

   • Carrot: 1 piece
   • Zucchini: 1 piece

4. Break the broccoli into florets.

   Required ingredients:

   • Broccoli cabbage: 200 g

5. Finely chop the Chinese cabbage.

   Required ingredients:

   • Chinese cabbage: 200 g

6. In a large pot, mix water and salt in a ratio of 10 grams of salt per 1 liter of water, and bring to a boil.

   Required ingredients:

   • Salt:  to taste

7. Put buckwheat noodles in the pot and boil for 40 seconds.

   Required ingredients:

   • Buckwheat noodles: 150 g

8. Then drain the noodles in a colander and quickly rinse under cold water. Set aside and keep a cup of the broth from cooking the noodles.

   Required ingredients:

   • Vegetable broth: 200 ml

9. Heat vegetable oil in a pan, add a stick of lemongrass and a spoon of curry paste, and heat for a minute while stirring with a spatula.

   Required ingredients:

   • Vegetable oil: 2 tablespoons
   • Lemongrass: 1 stem
   • Yellow curry paste: 1 tablespoon

10. Reduce the heat to medium. Add chopped onion and garlic, continue to sauté everything over medium heat, stirring with a spatula until the onion becomes translucent.

    Required ingredients:

    • Onion: 1 head
    • Garlic: 3 cloves

11. Add zucchini, carrot, and broccoli. Fry for 2 minutes.

    Required ingredients:

    • Zucchini: 1 piece
    • Carrot: 1 piece
    • Broccoli cabbage: 200 g

12. Add the broth and mix everything well. Leave to heat on medium heat for 1 minute.

    Required ingredients:

    • Vegetable broth: 200 ml

13. Add Chinese cabbage, soy sauce, and buckwheat noodles. Salt it. Taste and add pepper.

    Required ingredients:

    • Chinese cabbage: 200 g
    • Soy sauce: 2 tablespoons
    • Buckwheat noodles: 150 g
    • Salt:  to taste
    • Ground black pepper:  to taste

14. Vigorously stir the contents of the pan with a spatula.

15. Add coconut milk and stir. If the sauce seems insufficient, add broth from cooking the noodles. Bring everything to a boil, then remove from heat.

    Required ingredients:

    • Coconut milk: 200 ml

16. Chop the cilantro and sprinkle it over the noodles in sauce.

    Required ingredients:

    • Coriander: 2 sprigs

17. Serve with a slice of lime while the dish is hot.

    Required ingredients:

    • Lime: 0.5 piece