Buckwheat noodles (soba) with seasonal vegetables
6 servings
150 minutes
Buckwheat noodles (soba) with seasonal vegetables is the embodiment of simplicity and harmony in Pan-Asian cuisine. Soba noodles made from buckwheat flour have a light nutty flavor and pair wonderfully with vibrant, fresh vegetables. This recipe uses pumpkin, zucchini, and bell peppers that add juiciness and rich aroma to the dish. A light stir-fry in a wok with vegetable oil and spices enhances the natural flavors of the vegetables, while dried garlic and green onions add zest. This dish is perfect for a light dinner or lunch, especially in warm weather when vegetables reach their peak flavor potential. It can be complemented with soy sauce or sesame seeds for depth of flavor, and serving it hot will preserve the texture and richness of the ingredients.
1
Prepare the vegetables.
- Pumpkin: 400 g
- Zucchini: 1 piece
- Sweet pepper (capsicum): 1 piece
2
Prepare the noodles and onion.
- Soba noodles: 300 g
- Spring onion: 1 bunch
3
Cut the pumpkin.
- Pumpkin: 400 g
4
Remove the seeds.
- Pumpkin: 400 g
5
Slice and peel.
- Pumpkin: 400 g
6
Then cut into cubes.
- Pumpkin: 400 g
7
Cut the pepper into small pieces.
- Sweet pepper (capsicum): 1 piece
8
Cut the zucchini into pieces (just like the pumpkin).
- Zucchini: 1 piece
9
Put all the vegetables in a wok, add vegetable oil and vegetable seasoning, and mix.
- Pumpkin: 400 g
- Zucchini: 1 piece
- Sweet pepper (capsicum): 1 piece
- Vegetable oil: 100 ml
- Vegetable seasoning: to taste
10
To salt.
- Salt: to taste
11
Add dried garlic.
- Garlic powder: to taste
12
Cook covered until al dente.
13
Chop the onion.
- Spring onion: 1 bunch
14
Take the noodles out of the package and take the required amount.
- Soba noodles: 300 g
15
Pour water into the pot and add salt.
- Salt: to taste
16
Add noodles to boiling water.
- Soba noodles: 300 g
17
Cook until ready.
18
Remove the cooked noodles from the water and add them to the vegetables without rinsing.
- Soba noodles: 300 g
19
Mix and add green onion.
- Spring onion: 1 bunch
20
Serve in portions at the table.
