Buckwheat noodles with chicken and vegetables
4 servings
40 minutes
Buckwheat noodles with chicken and vegetables is an exquisite blend of Russian cuisine with Asian notes. This recipe embodies simplicity and rich flavor. Buckwheat noodles have a nutty aroma that pairs wonderfully with tender chicken fillet covered in a crispy crust. Vegetables add freshness and juiciness, while sesame and soy sauce impart subtle Eastern tones to the dish. The history of buckwheat noodles traces back to traditional Russian cuisine, where buckwheat has always been a staple, and the influence of Asian gastronomy has given it a new form. This dish is perfect for a cozy family dinner or a light yet nutritious lunch. It pairs beautifully with herbs and sweet-sour sauce, creating a harmonious balance of flavors.
1
Cook buckwheat noodles, drain the water, add butter, and mix.
2
Fry the chicken fillet in vegetable oil, first dipping it in beaten egg and breadcrumbs (salt to taste).
3
Grate the carrot and bell pepper, slice the onion into half rings and sauté until the carrot and pepper are soft. Add chicken fillet and buckwheat noodles. Sauté for 5 minutes, add sesame and soy sauce to taste, and cook for another 5 minutes covered.