Buckwheat noodles with vegetables and Adyghe cheese
4 servings
20 minutes
Buckwheat noodles with vegetables and Adyghe cheese is a harmonious dish that combines the rich nutty flavor of buckwheat noodles, the crunchy freshness of Brussels sprouts and green beans, and the delicate creamy texture of Adyghe cheese. This dish is inspired by traditional Russian cuisine, where natural, healthy ingredients are valued. The noodles absorb the aroma of vegetables seasoned with paprika and black pepper well, while soy sauce adds a subtle spiciness. Adyghe cheese, with its soft and springy texture, completes the flavor composition, giving the dish a special tenderness. Light and nutritious, it is perfect for both an everyday dinner and an exquisite vegetarian feast.
1
Put a pot of water on high heat.
2
Once the water boils, add salt and noodles. Reduce the heat to medium and cook for the time specified on the package.
- Soba noodles: 150 g
3
Cut the Brussels sprouts in half.
- Brussels sprouts: 100 g
4
Drain the water from the pot and set the noodles aside.
5
Send the Brussels sprouts into boiling oil.
- Brussels sprouts: 100 g
6
Stir after 2 minutes.
7
Once the cabbage is browned, stir again and reduce the heat.
8
Send the green beans to the pan.
- Green beans: 80 g
9
Stir the vegetables after 1 minute.
10
Cut or crumble Adyghe cheese by hand.
- Adyghe cheese: 150 g
11
Season the cheese with pepper and salt.
- Ground black pepper: to taste
- Salt: to taste
12
Mix the ingredients in the pan.
13
Add paprika to the vegetables.
- Hot paprika: 1 tablespoon
14
Mix thoroughly.
15
Send noodles to the vegetables.
- Soba noodles: 150 g
16
Season the noodles with soy sauce.
- Soy sauce: 2 tablespoons
17
Mix thoroughly and remove from heat.
18
add cheese to the pan
- Adyghe cheese: 150 g
19
Mix all the ingredients.