Buckwheat noodles with eggs and tofu cheese

4 servings

10 minutes

Buckwheat soba noodles are considered less harmful than their wheat counterparts. Buckwheat contains less gluten, so it is better absorbed by the body.

Energy value per serving

• Calories: 663.3
• Proteins: 26.3g
• Fats: 17.9g
• Carbohydrates: 99.2g

Ingredients

• Buckwheat noodles: 500 g
• Tofu: 100 g
• Chicken egg: 2 pc
• Sesame oil: 50 ml
• Soy sauce: 2 tbsp
• Rice vinegar: 50 ml
• Cane sugar: 1 tbsp
• Chili pepper: 1 pc
• Red onion: 1 head

Cooking steps

1. Boil the eggs hard, and cook the pasta until al dente (boiling it for one minute less than the package indicates) and rinse with cold water.

   Required ingredients:

   • Buckwheat noodles: 500 g
   • Chicken egg: 2 pieces

2. In a heated wok, sauté sliced onions in sesame oil. Add soy sauce, vinegar, sugar, and simmer the sauce for about a minute on low heat.

   Required ingredients:

   • Red onion: 1 head
   • Sesame oil: 50 ml
   • Soy sauce: 2 tablespoons
   • Rice vinegar: 50 ml
   • Cane sugar: 1 tablespoon

3. Peel the eggs and cut them into cubes. Also cut the soy cheese into cubes.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Tofu: 100 g

4. Transfer the washed noodles to a pan and mix thoroughly with the sauce. Then add all the other prepared components: eggs, cottage cheese, and sliced chili pepper. Mix everything again, turn off the heat, and let the noodles sit for a minute under the lid.

   Required ingredients:

   • Buckwheat noodles: 500 g
   • Chicken egg: 2 pieces
   • Tofu: 100 g
   • Chili pepper: 1 piece