Buckwheat noodles with pumpkin, chanterelles and chicken
2 servings
30 minutes
Buckwheat noodles with pumpkin, chanterelles, and chicken is a harmony of autumn flavors embodied in a refined European dish. Chanterelles, with their nutty-forest aroma, perfectly complement the sweetness of pumpkin, while chicken fillet adds richness and nourishment. Ginger, garlic, and turmeric add subtle spicy notes, while soy sauce and teriyaki provide a balance of saltiness and light caramelization. Buckwheat noodles not only make the dish hearty but also give it a light nutty depth. The special magic of this dish lies in how delicate herbs, sesame seeds, and spices reveal its flavor. Perfect for cozy autumn dinners when you want to warm up and enjoy the warmth of natural ingredients. This is not just food — it's a gastronomic journey into the world of comfort and sophistication.
1
Chop onion, garlic, and ginger, and sauté in olive oil for a minute.
- Onion: 1 piece
- Garlic: 2 cloves
- Grated ginger: 1 tablespoon
- Olive oil: to taste
2
Clean the mushrooms, cut them in half if they are large. Place in a pan. Fry for 2-3 minutes.
- Chanterelles: 150 g
3
Add diced pumpkin. Fry for another minute.
- Pumpkin: 200 g
4
Next, send the chicken fillet cubes and spices to the pan. Sauté a little.
- Chicken fillet: 2 pieces
- Ground red pepper: 0.5 teaspoon
- Turmeric: 1 teaspoon
- Dried parsley: 1 teaspoon
5
Pour sauces and broth into the pan. Bring to a boil, add pepper and salt (I didn't add salt, in my opinion, the sauces are enough). Reduce heat and simmer for about 10 minutes.
- Soy sauce: 2 tablespoons
- Teriyaki sauce: 1 tablespoon
- Vegetable broth: 0.5 glass
- Ground black pepper: to taste
- Salt: to taste
6
In the meantime, cook the buckwheat noodles according to the instructions on the package.
- Buckwheat noodles: 70 g
7
Transfer to a skillet. Add herbs, mix. When serving, sprinkle with sesame.
- Parsley: 0.3 bunch
- Coriander: 0.3 bunch
- Basil: 0.3 bunch
- Sesame: 2 teaspoons