Buckwheat noodles with shrimp, broccoli and cherry tomatoes

1 serving

20 minutes

Buckwheat noodles with shrimp, broccoli, and cherry tomatoes is an exquisite dish of Thai cuisine that combines a refined harmony of flavors and healthy ingredients. The buckwheat noodles soaked in the aroma of soy sauce and balsamic vinegar acquire a rich taste perfectly complemented by the freshness of broccoli and the sweet tanginess of cherry tomatoes. Tender shrimp complete the composition by adding a marine note. The lightness and balance of the dish make it a great choice for those seeking healthy eating without sacrificing gastronomic pleasure. Thai cuisine is renowned for its art of combining opposing flavors, and this dish is no exception: it blends sweetness, acidity, and mild spiciness to create a unique tasting experience. Perfect for both a cozy dinner and an elegant gathering.

Energy value per serving

• Calories: 864.1
• Proteins: 49.3g
• Fats: 44.4g
• Carbohydrates: 68.6g

Ingredients

• Buckwheat noodles: 75 g
• Broccoli cabbage: 100 g
• Cherry tomatoes: 4 pc
• Soy sauce: 3 tbsp
• Balsamic vinegar: 1 tbsp
• Olive oil: 2 tbsp
• Salt: to taste
• Ground chili pepper: to taste
• Peeled shrimp: 150 g

Cooking steps

1. Boil buckwheat noodles in salted water for 8 minutes, then drain and rinse with cool water.

   Required ingredients:

   • Buckwheat noodles: 75 g
   • Salt:  to taste

2. Pour olive oil, soy sauce, and balsamic vinegar into the pan, mix, and heat. Add broccoli and cherry tomatoes to the heated pan and sauté for 3 minutes.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Soy sauce: 3 tablespoons
   • Balsamic vinegar: 1 tablespoon
   • Broccoli cabbage: 100 g
   • Cherry tomatoes: 4 pieces

3. After that, add noodles to the vegetables, mix, and fry for another 3 minutes.

   Required ingredients:

   • Buckwheat noodles: 75 g

4. Add shrimp to the noodles and vegetables, mix everything, and fry while stirring for 2 minutes.

   Required ingredients:

   • Peeled shrimp: 150 g