Buckwheat noodles with tomatoes and green beans
1 serving
20 minutes
Buckwheat noodles with tomatoes and green beans is a dish that combines the health benefits of buckwheat, the rich flavor of tomatoes, and the tender texture of green beans. It harmoniously blends European culinary traditions with hints of Eastern spices like coriander and black pepper. Serving it with gomashio adds a nutty zest. This recipe is suitable for both a light dinner and a nutritious lunch, providing rich flavor and benefits to the body. Buckwheat noodles, with their mild nutty taste, pair excellently with juicy tomatoes and tender beans, creating a dish with an ideal balance of textures. It is nutritious yet light food that delights both health enthusiasts and those who appreciate simplicity in cooking.
1
We boil the vermicelli for 10 minutes.
- Buckwheat noodles: 50 g
2
I grind spices.
- Coriander seeds: 0.5 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
3
Heat ghee in a pan.
- Melted butter: 1 tablespoon
4
Pour freshly ground coriander and black pepper seeds into the pan and sauté for a few seconds (until the spices start to release their aroma).
- Coriander seeds: 0.5 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
5
Pour sliced tomatoes into the pan and fry until golden.
- Tomatoes: 2 pieces
6
Pour frozen beans into the pan and sauté until golden brown. If it starts to stick to the bottom, add a little boiling water.
- Green beans: 220 g
7
Place the vermicelli on a plate. In the center, add beans with tomatoes. Sprinkle with gomashio.
- Buckwheat noodles: 50 g
- Green beans: 220 g
- Tomatoes: 2 pieces
- Gomasio: 1 teaspoon