Buckwheat noodles with shrimp, broccoli and cherry tomatoes
1 serving
20 minutes
Buckwheat noodles with shrimp, broccoli, and cherry tomatoes is an exquisite dish of Thai cuisine that combines a refined harmony of flavors and healthy ingredients. The buckwheat noodles soaked in the aroma of soy sauce and balsamic vinegar acquire a rich taste perfectly complemented by the freshness of broccoli and the sweet tanginess of cherry tomatoes. Tender shrimp complete the composition by adding a marine note. The lightness and balance of the dish make it a great choice for those seeking healthy eating without sacrificing gastronomic pleasure. Thai cuisine is renowned for its art of combining opposing flavors, and this dish is no exception: it blends sweetness, acidity, and mild spiciness to create a unique tasting experience. Perfect for both a cozy dinner and an elegant gathering.
1
Boil buckwheat noodles in salted water for 8 minutes, then drain and rinse with cool water.
- Buckwheat noodles: 75 g
- Salt: to taste
2
Pour olive oil, soy sauce, and balsamic vinegar into the pan, mix, and heat. Add broccoli and cherry tomatoes to the heated pan and sauté for 3 minutes.
- Olive oil: 2 tablespoons
- Soy sauce: 3 tablespoons
- Balsamic vinegar: 1 tablespoon
- Broccoli cabbage: 100 g
- Cherry tomatoes: 4 pieces
3
After that, add noodles to the vegetables, mix, and fry for another 3 minutes.
- Buckwheat noodles: 75 g
4
Add shrimp to the noodles and vegetables, mix everything, and fry while stirring for 2 minutes.
- Peeled shrimp: 150 g