Stir-fried buckwheat noodles with broccoli and peanuts
2 servings
20 minutes
Buckwheat stir-fry noodles with broccoli and peanuts is a delightful dish of Pan-Asian cuisine that combines rich nutty flavors with spicy notes of spices. Buckwheat noodles, popular in Asian cuisine, have a pleasant dense texture and absorb the aroma of soy and sesame oil well. Broccoli adds freshness and a light crunch, while garlic and chili give the dish spiciness. Fried peanuts contribute an exquisite crunch and nutty undertone, completing the composition. This dish is perfect for a quick dinner or healthy lunch, combining simplicity in preparation with richness in flavors. It pairs ideally with fresh herbs and is served hot, filling the kitchen with appetizing aromas of Eastern spices.
1
Prepare all the ingredients.
2
Divide the broccoli into florets and finely chop the garlic.
- Broccoli cabbage: 400 g
- Garlic: 2 cloves
3
Cut the chili pepper in half, scrape out the seeds with a knife, and slice thinly.
- Chili pepper: 1 piece
4
Sauté broccoli in a well-heated pan with vegetable oil for 3-4 minutes.
- Broccoli cabbage: 400 g
- Vegetable oil: 2 tablespoons
5
Add chopped garlic, chili pepper, soy sauce, sesame oil, and peanuts, and sprinkle with coriander.
- Garlic: 2 cloves
- Chili pepper: 1 piece
- Soy sauce: to taste
- Sesame oil: 1 teaspoon
- Roasted peanuts: 50 g
- Ground coriander: 0.5 teaspoon
6
Sauté everything together, stirring for another 1-2 minutes until the broccoli is done.
7
In a large pot, bring water with salt to a boil at a ratio of 1 tablespoon of salt per 1 liter of water.
- Salt: to taste
8
Put the noodles in a pot and boil until almost cooked, about 40 seconds.
- Buckwheat noodles: 150 g
9
Drain the noodles in a colander and quickly rinse under cold water.
10
Add the noodles, stir, and let it heat for 30 seconds.
- Buckwheat noodles: 150 g
11
Sprinkle with chopped green onions, mix and remove from heat. Serve.
- Green onions: 1 piece