Buckwheat noodles with eggs and tofu cheese
4 servings
10 minutes
Buckwheat soba noodles are considered less harmful than their wheat counterparts. Buckwheat contains less gluten, so it is better absorbed by the body.
1
Boil the eggs hard, and cook the pasta until al dente (boiling it for one minute less than the package indicates) and rinse with cold water.
- Soba noodles: 500 g
- Chicken egg: 2 pieces
2
In a heated wok, sauté sliced onions in sesame oil. Add soy sauce, vinegar, sugar, and simmer the sauce for about a minute on low heat.
- Red onion: 1 head
- Sesame oil: 50 ml
- Soy sauce: 2 tablespoons
- Rice vinegar: 50 ml
- Cane sugar: 1 tablespoon
3
Peel the eggs and cut them into cubes. Also cut the soy cheese into cubes.
- Chicken egg: 2 pieces
- Tofu: 100 g
4
Transfer the washed noodles to a pan and mix thoroughly with the sauce. Then add all the other prepared components: eggs, cottage cheese, and sliced chili pepper. Mix everything again, turn off the heat, and let the noodles sit for a minute under the lid.
- Soba noodles: 500 g
- Chicken egg: 2 pieces
- Tofu: 100 g
- Chili pepper: 1 piece
