Buckwheat noodles with turkey and vegetables in teriyaki sauce
4 servings
25 minutes
Buckwheat noodles with turkey and vegetables in teriyaki sauce is a true gastronomic journey that combines Japanese traditions with modern authorial style. The dish features tender turkey fillet that absorbs the sweet-salty depth of teriyaki, creating a rich, slightly caramel flavor. Vegetables like zucchini, ramiro pepper, beans, and onion add juiciness, crunchiness, and a hint of freshness. Buckwheat noodles make the dish balanced, hearty, and nutritious while perfectly complementing the spicy aroma of the sauce. This dish is perfect for a cozy dinner or a light yet filling lunch. The simplicity of preparation combines with exquisite taste, and the interplay of textures along with rich umami notes makes it a true masterpiece of home cooking.
1
Cut the turkey into small cubes.
- Turkey fillet: 500 g
2
Measure the required amount of teriyaki sauce. 150 grams is needed for the meat.
- Teriyaki sauce: 300 g
3
Combine the sauce with the turkey. Let it sit for 10 minutes.
- Teriyaki sauce: 300 g
4
Cut the zucchini into small cubes.
- Zucchini: 170 g
5
Ramiro to cut into rings.
- Ramiro pepper: 2 pieces
6
Cut the onion into half rings.
- Onion: 20 g
7
Prepare the noodles while the water is boiling.
8
Add buckwheat noodles to boiling salted water. Cook according to the package instructions until al dente.
- Soba noodles: 225 g
9
Send the beans and onions to a hot pan with vegetable oil.
- Green beans (string beans): 100 g
- Onion: 20 g
10
After 5 minutes, add meat to the beans. Reduce the heat to medium.
- Turkey fillet: 500 g
11
Stir the contents of the pan periodically for another 5 minutes.
12
Add pepper and zucchini. Stir. Simmer for 3 minutes.
- Ramiro pepper: 2 pieces
- Zucchini: 170 g
13
Serve noodles with vegetables and meat.
- Soba noodles: 225 g
14
Pour the remaining teriyaki sauce over the noodles.
- Teriyaki sauce: 300 g
15
Thoroughly mix the ingredients and simmer for another 1-2 minutes.