Buckwheat noodles with shiitake mushrooms and chicken
4 servings
45 minutes
Buckwheat noodles with shiitake mushrooms and chicken is a dish infused with Eastern flair. Its roots lie in Chinese culinary traditions where rich flavors, textures, and aromas combine. The base of the dish is tender chicken breast soaked in tangy teriyaki, while the woody notes of shiitake add umami depth. The buckwheat noodles, with their nutty aftertaste, harmoniously connect all ingredients complemented by a rich sauce. A light acidity from rice vinegar and soft sweetness from honey create a balance of flavors. This dish is perfect for a cozy home dinner or an elegant Eastern-style dinner. It is nutritious, light, and surprisingly aromatic, leaving a pleasant aftertaste and a desire to repeat this gastronomic experience.
1
Let's start by soaking our dried mushrooms. We will pour boiling water over them and let them sit for 15-20 minutes, then rinse and drain.
- Dried Shiitake Mushrooms: 20 g
2
Next, we will prepare teriyaki sauce. We will mix 50 ml of soy sauce, add 1.5 teaspoons of natural honey (it's okay if the honey has crystallized, it will dissolve while making the sauce). Add 0.5 teaspoon of grated dry ginger, 1 tablespoon of olive oil, and 1 tablespoon of balsamic vinegar. Mix everything well with a whisk or fork until the honey is completely dissolved. Let the sauce sit for a bit. Meanwhile, we will prepare the other ingredients.
- Soy sauce: 50 ml
- Honey: 1.5 teaspoon
- Ginger: 0.5 teaspoon
- Olive oil: 1 tablespoon
- Balsamic vinegar: 1 tablespoon
3
Wash, peel, and cut 2 large carrots into sticks about 5 cm long and 3-5 mm wide and thick. Cut the chicken breast into strips about 5 cm long and around 1 cm wide. Crush the garlic with the flat side of a knife and chop finely.
- Carrot: 250 g
- Chicken breast: 500 g
- Garlic: 3 cloves
4
Boil water and cook our noodles according to the instructions, then drain and rinse well under running water.
- Buckwheat noodles: 150 g
5
Heat the pan (better to use a wok), pour in 10 ml of sesame oil. First, fry the carrot over medium heat, and after it becomes soft, place it on a plate and cover with a lid.
- Sesame oil: 30 ml
6
Then pour another 10 ml of sesame oil into the pan and add the chopped chicken breast. Add a little salt and pepper, mix, and fry on high heat for about 4-5 minutes. Place the chicken with the carrots and cover with a lid.
- Sesame oil: 30 ml
- Salt: to taste
- Ground black pepper: to taste
7
Pour the remaining sesame oil into the pan, add garlic and sauté for 30-40 seconds before adding our mushrooms. Fry for about 3-4 minutes. Then add chicken and carrots to the mushrooms, mix everything and let it simmer together for 2 minutes. Pour in our prepared teriyaki sauce, mix and simmer over medium heat until the sauce thickens, about 2-3 minutes. Then add the noodles, mix again, add rice vinegar, stir again, reduce heat and simmer for another 2-3 minutes to heat the noodles.
- Sesame oil: 30 ml
- Garlic: 3 cloves
- Dried Shiitake Mushrooms: 20 g
- Chicken breast: 500 g
- Carrot: 250 g
- Soy sauce: 50 ml
- Honey: 1.5 teaspoon
- Ginger: 0.5 teaspoon
- Olive oil: 1 tablespoon
- Balsamic vinegar: 1 tablespoon
- Rice vinegar: 1.5 tablespoon
8
Turn off the stove, set aside the pan, cover it with a lid, and let it sit for 15-20 minutes for the noodles to steep.
- Buckwheat noodles: 150 g