Japanese buckwheat noodles with chicken and vegetables
5 servings
40 minutes
Japanese buckwheat noodles with chicken and vegetables is a harmonious blend of traditional Eastern flavors and the nutritious base of buckwheat. The origins of this dish trace back to Japanese culinary culture, where soba noodles made from buckwheat hold an important place. In this recipe, the subtle nuances of Japanese cuisine are highlighted by soy sauce, fragrant sesame seeds, and fresh vegetables. The combination of tender chicken, sweet bell pepper, crunchy carrot, and fresh cucumber creates a rich texture and balanced flavor. This dish is perfect for both everyday dinners and special occasions, offering a rich taste with light spicy notes. Serving buckwheat noodles with vegetables and meat allows you to enjoy its delicate structure that pairs wonderfully with the aromas of Eastern spices and traditional Japanese ingredients.
1
Boil buckwheat noodles, drain the water, add butter, and mix.
- Buckwheat noodles: 400 g
- Butter: to taste
2
Fry the onion, sliced into half rings, and chicken fillet in vegetable oil.
- Onion: 1 piece
- Chicken fillet: 300 g
- Vegetable oil: to taste
3
Cut the carrot and bell pepper into strips and fry until soft. Add chicken fillet and buckwheat noodles. Fry for 5 minutes, add sesame (optional) and soy sauce to taste, and cook for another 5 minutes covered.
- Carrot: 1 piece
- Sweet pepper: 2 pieces
- Chicken fillet: 300 g
- Buckwheat noodles: 400 g
- Sesame seeds: to taste
- Soy sauce: to taste
4
Then add fresh cucumber, cut into strips, to the prepared noodles.
- Cucumbers: 1 piece