Buckwheat noodles with green vegetables in coconut sauce
2 servings
20 minutes
Buckwheat noodles with green vegetables in coconut sauce is a true delight for lovers of Pan-Asian cuisine. The dish combines the delicate texture of buckwheat noodles with crunchy vegetables and the rich aroma of spicy coconut sauce. Lemongrass and curry paste add exotic spiciness to the sauce, while lime provides a light tang that enhances the flavor. The dish is perfectly balanced: the sweetness of coconut milk, the freshness of greens, and the richness of broth create a harmony of tastes. In this recipe, buckwheat noodles take on an exquisite character, turning an everyday meal into a gastronomic masterpiece. It’s an ideal choice for those wanting to try something new yet healthy and light. The dish is perfect for both a cozy home dinner and a special Eastern-style dinner.
1
Prepare all the ingredients.
2
Finely chop the onion and garlic.
- Onion: 1 head
- Garlic: 3 cloves
3
Grate the carrot and zucchini on a Korean grater.
- Carrot: 1 piece
- Courgette: 1 piece
4
Break the broccoli into florets.
- Broccoli: 200 g
5
Finely chop the Chinese cabbage.
- Napa cabbage: 200 g
6
In a large pot, mix water and salt in a ratio of 10 grams of salt per 1 liter of water, and bring to a boil.
- Salt: to taste
7
Put buckwheat noodles in the pot and boil for 40 seconds.
- Soba noodles: 150 g
8
Then drain the noodles in a colander and quickly rinse under cold water. Set aside and keep a cup of the broth from cooking the noodles.
- Vegetable broth: 200 ml
9
Heat vegetable oil in a pan, add a stick of lemongrass and a spoon of curry paste, and heat for a minute while stirring with a spatula.
- Vegetable oil: 2 tablespoons
- Lemongrass: 1 stem
- Yellow curry paste: 1 tablespoon
10
Reduce the heat to medium. Add chopped onion and garlic, continue to sauté everything over medium heat, stirring with a spatula until the onion becomes translucent.
- Onion: 1 head
- Garlic: 3 cloves
11
Add zucchini, carrot, and broccoli. Fry for 2 minutes.
- Courgette: 1 piece
- Carrot: 1 piece
- Broccoli: 200 g
12
Add the broth and mix everything well. Leave to heat on medium heat for 1 minute.
- Vegetable broth: 200 ml
13
Add Chinese cabbage, soy sauce, and buckwheat noodles. Salt it. Taste and add pepper.
- Napa cabbage: 200 g
- Soy sauce: 2 tablespoons
- Soba noodles: 150 g
- Salt: to taste
- Ground black pepper: to taste
14
Vigorously stir the contents of the pan with a spatula.
15
Add coconut milk and stir. If the sauce seems insufficient, add broth from cooking the noodles. Bring everything to a boil, then remove from heat.
- Coconut milk: 200 ml
16
Chop the cilantro and sprinkle it over the noodles in sauce.
- Cilantro: 2 sprigs
17
Serve with a slice of lime while the dish is hot.
- Lime: 0.5 piece