Buckwheat noodles with green beans and pork
2 servings
20 minutes
Buckwheat noodles with green beans and pork is a dish that harmoniously combines the rich nutty flavor of buckwheat, the tenderness of pork tenderloin, and the freshness of beans. Buckwheat noodles, popular in Eastern Europe and Asia, are high in nutrients and absorb sauces well. The dressing made from cream cheese and Dijon mustard adds softness and a slight spiciness to the dish, while sesame adds a subtle aroma. This dish is perfect for a cozy dinner or a festive table, especially when paired with a glass of white wine. Its simplicity makes it accessible even for beginner cooks, and the variety of ingredients allows for flavor adaptation to any preference.
1
Cut the pork into cubes.
- Pork tenderloin: 65 g
2
Heat oil in a pan. Add the fillet. Fry, stirring, for about 2 minutes.
- Olive oil: 1.5 tablespoon
- Pork tenderloin: 65 g
3
Pour water into the pot, add salt to taste. Place it on high heat.
- Pink Himalayan salt: to taste
4
Add beans to the meat. Simmer for about 10 minutes over medium heat, stirring occasionally.
- Frozen green beans: 100 g
5
When the water boils, reduce the heat. Add noodles to the water. Cook for about 7 minutes.
6
Add cottage cheese to the beans with pork.
- Cream cheese (curd cheese spread): 2 tablespoons
7
Add mustard.
- Dijon mustard: 1 tablespoon
8
Mix thoroughly.
9
Add soy sauce.
- Soy sauce: 1 tablespoon
10
Add sesame to taste.
- Sesame seeds: to taste
11
Put the cooked noodles in the pan. Mix thoroughly and remove from heat.
- Soba noodles: 150 g
12
Place the noodles with beans and pork in a deep bowl. Garnish with sesame and serve.
- Sesame seeds: to taste
