Buckwheat noodles with chicken teriyaki
4 servings
30 minutes
Buckwheat noodles with teriyaki chicken is a blend of delicate Eastern flavors and rich texture. The dish has roots in Asian cuisine, where buckwheat noodles are valued for their nutrition and deep aroma. Juicy chicken soaked in sweet-salty teriyaki sauce creates a harmony of flavors, while bell peppers and mushrooms add freshness and richness. A light spiciness from Tabasco and chili makes the dish expressive. It's perfect for a cozy dinner when you want something rich but not heavy. Serving with rings of fried chili pepper gives the dish an elegant look and adds a touch of heat, leaving a pleasant aftertaste. This is the ideal combination of Eastern traditions and modern gastronomy.
1
Boil the noodles in salted water.
- Buckwheat noodles: 300 g
- Salt: to taste
2
Fry the chicken in butter (add a little olive oil), add teriyaki, and continue cooking on low heat.
- Chicken fillet: 200 g
- Butter: to taste
- Olive oil: to taste
- Teriyaki sauce: to taste
3
Fry bell pepper in olive oil, then add onion and sauté on low heat.
- Sweet pepper: 1 piece
- Onion: 1 head
- Olive oil: to taste
4
In a separate pan, sauté the mushrooms (you can add a bit of teriyaki).
- Champignons: 150 g
- Teriyaki sauce: to taste
5
We also fry the corn in olive oil.
- Mini corn: 5 piece
- Olive oil: to taste
6
Then add all the prepared ingredients to the noodles, continue cooking on low heat for another 3 minutes, adding a few drops of Tabasco and soy sauce.
- TABASCO®: to taste
- Soy sauce: to taste
7
Before serving, decorate with a few rings of chili pepper (it can also be fried).
- Chili pepper: to taste