Below I will tell you more about how to cook buckwheat wok noodles with vegetables. If desired, from vegetables, you can add eggplant, onion and zucchini here. The dish is Asian-style. Crispy fried vegetables, savory sweet and sour sauce and buckwheat noodles are a fantastic combination!
Purpose: For lunch / For dinner
Main Ingredient: Vegetables / Noodles
Dish: Hot dishes
Diet: Lean meals / Vegan dishes
- Buckwheat noodles - 100 grams
- Bulgarian pepper - 1 Piece
- Carrots - 1 Piece
- Green beans - 100 Grams
- Champignons - 4-5 Pieces
- Sesame seeds - 2-3 tbsp. spoons
- Salt - To taste
- Ground black pepper - To taste
- Sesame Oil - 2 Teaspoons
- Soy sauce - 4 Tbsp. spoons
- Orange juice - 2 Tbsp. spoons
- Rice vinegar - 1 Tbsp. the spoon
- Jerusalem artichoke syrup - 1 tbsp. the spoon
- Cornstarch - 1 Teaspoon
- Garlic - 1-2 Cloves
- Ginger - 10 Grams
How to cook "Buckwheat wok noodles with vegetables"
Prepare your ingredients.
Fry the sesame seeds in a dry skillet. About 3-4 minutes. Then put it aside.
For the sauce, combine soy sauce, rice vinegar, orange juice, Jerusalem artichoke syrup (can be substituted for sugar) and starch. Heat over medium heat, add finely chopped garlic and ginger. Heat until thickened. Add a pinch of salt and black pepper.
Wash the bell pepper, remove the seeds and tail. Cut into strips. Cut the champignons into plates. Thaw the green beans. Peel the carrots and cut into a Korean carrot grater.
Boil buckwheat noodles in boiling salted water according to the instructions. Then drain and rinse the noodles in cold water.
Heat over medium heat. Fry the mushrooms until golden brown. Add bell peppers, green beans, and carrots. Cook the vegetables for about 5-7 minutes. They should remain crispy but soften.
Combine vegetables, buckwheat noodles and sauce. Add sesame oil, salt to taste.
Place the noodles with vegetables in a bowl and sprinkle with sesame seeds on top. Good appetite!