Buckwheat noodles with chicken, vegetables and sesame
4 servings
40 minutes
Buckwheat noodles with chicken, vegetables, and sesame is a harmonious blend of delicate Eastern flavors and rich textures. Originating from Chinese cuisine, this dish reflects the art of balancing ingredients: tender chicken fillet in a crispy coating, sweetness of bell pepper, spiciness of soy sauce, and nutty flavor of sesame. Buckwheat noodles, popular in Asia for their nutrient richness, absorb aromas creating a unique taste. The dish is perfect for a hearty dinner or a light lunch, and its versatility allows for experimentation with additions. It emphasizes the philosophy of Eastern cuisine — simplicity, freshness, and respect for natural ingredients.
1
Cook buckwheat noodles, drain the water, add butter, and mix.
- Soba noodles: 400 g
- Butter: to taste
2
Fry the chicken fillet in vegetable oil, first dipping it in beaten egg and breadcrumbs (salt to taste).
- Chicken breast fillet: 250 g
- Vegetable oil: to taste
- Chicken egg: 1 piece
- Breadcrumbs: to taste
3
Grate the carrot and bell pepper, slice the onion into half rings, and sauté until the carrot and pepper are soft. Add chicken fillet and buckwheat noodles. Sauté for 5 minutes, add sesame and soy sauce to taste, and cook for another 5 minutes covered.
- Carrot: 1 piece
- Bell pepper: 2 pieces
- Onion: 1 piece
- Chicken breast fillet: 250 g
- Soba noodles: 400 g
- Sesame seeds: to taste
- Soy sauce: to taste
