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photo: andychef.ru Buckwheat Noodles with Vegetables and Seafood

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.

Steps

  • 1. Once again I repeat – take those vegetables that you love and have at your hands. This is not a dish where exact compliance with the rules is needed. Although I used one – they were different textures and tastes.
  • 2. Cut a pair of cloves of garlic with thin slices, champignons (2-3 large ones) with small cubes, chop the onions so that a handful is obtained.
  • 3. Disassemble broccoli (100 g) on inflorescences, and grind medium carrots large. Broccoli can be taken frozen, here it does not matter, but it will add convenience to work.
  • 4. Cook noodles (200 g) according to the instructions. Look, it is quite starchy, so it should be washed thoroughly. You can pour a cup of cold water and put ready noodles in there, so that the excess starch leaves, otherwise the noodles will stick together. If there are not any buckwheat noodles are nt (it is pale brown), take the usual white. It is also most often sold in the "Japanese" departments.

  • 5. In a frying pan, heat olive oil (50 g), add the garlic and fry for 2 minutes.
  • 6. Add champignons; fry for a couple of minutes, add broccoli, again fry for a minute or two, beans, and again for a minute.
  • 7. Now sauce – in turn, add to the frying pan: soy sauce – 3 tbsp., rice vinegar – 3 tbsp., sesame oil – 2 tbsp. Mix everything well. You will begin to feel the characteristic oriental aroma – this is just the oil – it cannot be confused with anything and it is very fragrant. You can add a spoonful of honey.
  • 8. Fry the vegetables for another minute and add the remaining ingredients – crab meat, cut into large cubes (you can take shrimps, squid, fish pieces), and carrots. Seafood, as a rule, is already ready, they are defrosted beforehand, and in the pan, by and large, they are not prepared, but simply mixed with the sauce and other participants of the dish.

  • 9. Serve immediately. The dish is very fragrant, light (more than half of the ingredients are vegetables here). That is, you will not be hungry, but there will be no heaviness in your stomach. It seems to me now it is very good.


Seafood recipes

Ingredients

  • Buckwheat noodles
    200 g
  • Champignon
    2-3 pcs
  • Garlic
    2 clove
  • Olive oil
    50 g
  • Broccoli
    100 g
  • Beans
    50 g
  • Carrot
    1 pcs
  • Crab meat
    50 g
  • Soy sauce
    3 tbsp
  • Rice vinegar
    3 tbsp
  • Sesame oil
    2 tbsp

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