Buckwheat noodles with vegetables and shrimps
4 servings
25 minutes
Buckwheat noodles with vegetables and shrimp is an exquisite dish of Pan-Asian cuisine that combines the health benefits of buckwheat, fresh vegetables, and tender shrimp. Buckwheat noodles, popular in Japan and Korea, add a subtle nutty flavor that harmonizes with sweet peppers, crunchy celery, and aromatic mushrooms. Shrimp soaked in soy sauce and spices provide a rich marine note. The delicate balance of textures makes this dish perfect for both a light dinner and festive occasions. The tenderness of seafood, the spiciness of vegetables, and the richness of buckwheat noodles turn it into a true gastronomic find, while soy sauce and spices add depth to the flavor. An excellent choice for lovers of harmonious and healthy dishes!
1
Boil the noodles, drain in a colander, and rinse with cold water.
- Soba noodles: 75 g
2
Thaw the shrimp, dry them, soak in soy sauce, add fish seasoning, and let them sit while preparing the vegetables.
- King prawns: 8 pieces
- Soy sauce: to taste
3
Vegetables — celery, carrot, pepper, mushrooms — cut into sticks.
- Celery stalk: 1 stem
- Bell pepper: 100 g
- Fresh button mushrooms: 4 pieces
- Carrot: 1 piece
4
Sauté golden bean sprouts in olive oil, add pre-cooked green beans, mixed celery, carrot, bell pepper, and mushrooms.
- Bean sprouts: 50 g
- Green beans: 100 g
- Celery stalk: 1 stem
- Bell pepper: 100 g
- Fresh button mushrooms: 4 pieces
- Carrot: 1 piece
5
Dip the shrimp in boiling water for 1 minute until they turn red, drain the water, and add the shrimp to the pan with the vegetables.
- King prawns: 8 pieces
6
Pour soy sauce into the vegetable mixture, add noodles, let it simmer in the pan for a couple more minutes, and add more soy sauce if desired.
- Soy sauce: to taste
- Soba noodles: 75 g
