Buckwheat noodles with vegetables

4 servings

30 minutes

Buckwheat noodles with vegetables is a vibrant dish of Japanese cuisine that combines harmony of flavors and textures. Buckwheat noodles, known as soba, have a rich nutty flavor and pair perfectly with crunchy vegetables and spicy seasonings. Ginger and garlic add warmth and a hint of spiciness to the dish, while cilantro and sesame oil bring Eastern notes. Soy sauce enriches the taste with depth and richness, creating a perfect balance. This dish is not only delicious but also healthy – it is rich in vitamins and antioxidants, while quick stir-frying preserves the freshness of the vegetables. Buckwheat noodles with vegetables are ideal for a light dinner or lunch, delighting with their rich flavor and appetizing aroma.

Energy value per serving

• Calories: 312.1
• Proteins: 10.5g
• Fats: 11.3g
• Carbohydrates: 42.4g

Ingredients

• Coriander leaves: 20 g
• Buckwheat noodles: 200 g
• Green onions: 20 g
• Ginger root: 15 g
• Garlic: 10 g
• Eggplants: 100 g
• Carrot: 100 g
• Celery: 100 g
• Sesame oil: 1 tbsp
• Vegetable oil: 1 tbsp
• Salt: 5 g
• Ground black pepper: 5 g
• Red chili pepper: 5 g
• Soy sauce: 50 ml
• Sesame seeds: 10 g

Cooking steps

1. Cook the noodles as indicated on the package.

   Required ingredients:

   • Buckwheat noodles: 200 g

2. While the noodles are boiling, wash and chop all the vegetables thoroughly. Mince garlic, ginger, and cilantro; cut eggplant, carrot, and celery into strips.

   Required ingredients:

   • Garlic: 10 g
   • Ginger root: 15 g
   • Coriander leaves: 20 g
   • Eggplants: 100 g
   • Carrot: 100 g
   • Celery: 100 g

3. Heat the wok. Pour in sesame and vegetable oil. To preserve the beneficial properties of the vegetables, everything must be fried quickly. Add garlic, chili, ginger, and finely chopped cilantro stems (leaving the leaves for the end). Fry for about a minute, watching to prevent burning! Then stir-fry the carrot and celery for a couple of minutes, add the eggplant, fry for another 3 minutes, then add soy sauce and simmer for a minute.

   Required ingredients:

   • Sesame oil: 1 tablespoon
   • Vegetable oil: 1 tablespoon
   • Garlic: 10 g
   • Red chili pepper: 5 g
   • Ginger root: 15 g
   • Coriander leaves: 20 g
   • Carrot: 100 g
   • Celery: 100 g
   • Eggplants: 100 g
   • Soy sauce: 50 ml

4. Add cooked noodles to the vegetables, mix well to let the noodles soak in the sauce; if there's not enough sauce, you can add more as desired. Remove from heat, sprinkle with cilantro leaves and sesame seeds on top. Enjoy your meal!

   Required ingredients:

   • Buckwheat noodles: 200 g
   • Coriander leaves: 20 g
   • Sesame seeds: 10 g