Buckwheat noodles with vegetables, chicken and herbs
4 servings
60 minutes
Buckwheat noodles with vegetables, chicken, and herbs is a harmony of flavors and nutritious ingredients combined in one dish. Buckwheat noodles, popular in Asian cuisine, gain a new sound here thanks to European accents. Vegetables add freshness and juiciness, while chicken brings richness and tenderness. Aromatic spices, a hint of chili heat, and the rich flavor of soy sauce give the dish special charm. Parsley added at the end completes the composition with its brightness. This dish is not only filling but also healthy—rich in fiber, protein, and vitamins. It is perfect for lunch or dinner, leaving a feeling of lightness and pleasure.
1
We cut the onion into half rings
- Onion: 1 piece
2
We cut the carrot, celery, pepper, and chicken into strips.
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Orange bell pepper: 1 piece
- Chicken: 400 g
3
We chop the parsley finely
- Parsley: 1 bunch
4
Place a deep pan on the fire, pour in olive oil, and add the onion.
- Olive oil: 2 tablespoons
- Onion: 1 piece
5
Fry the onion for about 2 minutes and add carrot and celery to it.
- Carrot: 2 pieces
- Celery stalk: 2 pieces
6
In a couple of minutes, we add pepper
- Orange bell pepper: 1 piece
7
Meanwhile, we cook the noodles as instructed on the package.
- Buckwheat noodles: 250 g
8
We add chicken and spices to the vegetables (I took a mix of peppers, hot chili, and Tabasco sauce)
- Chicken: 400 g
- Ground black pepper: to taste
- Ground chili pepper: to taste
- TABASCO®: to taste
9
Mix everything and simmer on medium heat for 7 minutes
10
When the noodles are cooked, drain the water and add them to the pan with the vegetables and chicken.
- Buckwheat noodles: 250 g
11
Pour with soy sauce, cover with a lid, and cook for about 5 minutes.
- Soy sauce: to taste
12
Add finely chopped parsley, mix, reduce the heat, cover with a lid, and simmer for another two minutes.
- Parsley: 1 bunch