Buckwheat Noodles with Vegetables and Seafood
I will share a very simple and inelaborate recipe for noodles. Let's call this dish – the Asian designer. It is because here in general you are able not to bother with the number and composition of ingredients. Perhaps, only the sauce does not change, although it can be adjusted to suit itself.
I will say at once, the whole trick of the sauce, and the final taste of the dish is sesame oil. I foresee a flood of questions about alternatives. Try to find it. It usually costs in all grocery stores in the "Japanese" departments; perhaps you have separate shops of Japanese goods. If it is bad, write to me, I will add it to my store.
Why do we use noodles, neither spaghetti nor other pasta? Here it seems to me it is more appropriate, it has its own, different from pasta, taste, which is better combined with sauce and vegetables.