Today, I want to offer a recipe for one of the traditional dishes of Japanese cuisine - soba with vegetables and chicken. Soba is noodles made from buckwheat flour. In Japan, the word “Soba” is used to describe different types of thin noodles, so to clarify, buckwheat is called “nihonsoba.” Asians love combining buckwheat noodles with different foods, such as mushrooms, vegetables, legumes, meat or seafood.
My family also loves oriental dishes. Most often, I cook buckwheat noodles in combination with tender chicken breast, champignons, bell peppers, carrots and onions. The product range is very popular and affordable. And the end result is a very light, bright and tasty dish - soba noodles with chicken and vegetables!

Ingredients:

• 100 g buckwheat noodles;
• 200 g chicken breast;
• 1 bell pepper;
• 150 g champignons;
• 1 onion;
• 1 carrot;
• salt, pepper - to taste;
• 50 g soy sauce;
• 1 tbsp. l. rice vinegar.

1. Wash the chicken breast in running water, dry it with paper towels and cut into small slices.

2. Fry the meat for 3-4 minutes in a hot frying pan with vegetable oil until golden brown. Season with spices.

3. All vegetables: carrots, onions and bell peppers, washed, peeled and cut into thin strips.

4. Place carrots and onions in the frying pan with the meat. Mix. Cook over medium heat for 2-3 minutes.

5. Meanwhile, clean and cut the champignons into slices.

6. Add mushrooms to chicken with vegetables. Stir and continue to simmer for 5-7 minutes.

7. Then lay out the bell pepper. Add salt, pepper and favorite spices to taste.

8. Place the buckwheat noodles in a pan of boiling salted water. Let it boil for 3-4 minutes (pay attention to the time indicated on the manufacturer’s packaging, stick to it).

9. After cooking, place the soba in a colander and rinse under running water.

11. Continue cooking over low heat for 3 minutes, stirring constantly. Cover with a lid and simmer for another 2 minutes.

12. This soba turned out so delicious and aromatic: with chicken, vegetables, and sauce for company! Serve the noodles hot, and top the dish with sesame seeds.
Bon appetit!

1. For a good tasty dish, you need to choose high-quality buckwheat soba noodles. If soba was made only from buckwheat, it would fall apart very quickly. That's why the noodles contain wheat flour. And in some regions of China and Japan, seaweed and green tea are added to soba. But it’s worth paying attention that good quality noodles should contain more than 30% buckwheat flour.
2. You should be careful with salt. Chicken with vegetables should not be thoroughly salted, since the dish comes with a dressing that includes soy sauce. And it itself is very salty.
3. Instead of champignons, you can take shiitake mushrooms, which will fit very harmoniously into a dish like soba with mushrooms.
4. A good addition to vegetables would be green beans (you can use frozen) and celery. And if you like it spicy, then half a chili pepper will make your dish fiery.
5. Any long noodles boiled in a saucepan run the risk of turning into one sticky lump. To prevent this from happening, there is one little trick. Just add a little vegetable oil to a pan of boiling water and follow the time indicated on the package.

The recipe for soba noodles with chicken is not at all complicated, but you will definitely be able to diversify your menu and pamper your household!

Did you like the recipe? Next time, be sure to cook rice noodles with beef in sweet and sour sauce, your taste buds will be absolutely delighted!

Vegetables in teriyaki sauce- it's always tasty and unusual. This sauce is expensive in stores now, but I found a loophole and will show you how you can create an excellent homemade teriyaki sauce from available products. So let's get started. Add 4 tbsp to a small saucepan. soy sauce, 1 tbsp. rice vinegar, 2 tbsp. freshly squeezed orange juice, half a teaspoon of cornstarch and 1 tsp. and a little more honey. Heat the ingredients over medium heat until the starch and honey are completely dissolved. Now add finely chopped 2 cloves of garlic.
Stirring constantly, bring the sauce to the required thickness, something like low-fat sour cream or kefir. Let's taste it, add a pinch of salt and ground black pepper.

I learned the sauce was sweetish and garlicky. There are no clear proportions here, everything is to everyone’s taste. If you don’t like garlic, you can omit it altogether; you’ll get a sweetish soy teriyaki. You can add more honey - there will be a rich sweetish taste. If you can’t find rice vinegar, replace it with the same amount of water. I haven't tried it, but I've seen it in recipes. Remove the sauce from the heat and leave it aside.

Let's prepare the vegetables

I'm a huge fan of big cuts. It’s better for me not to cut vegetables into salads such as Olivier salad or vinaigrette)) Just kidding!) Still, wash, dry and cut the red bell pepper into strips.

Wash and dry the champignons with a paper towel. We will cut them at your discretion.

Take out the frozen green beans and place them on a plate to melt a little.

Wash and peel the carrots. Let's grate it using a Korean carrot grater. If you don’t have one, either cut it into thin bars or grate it on a coarse grater.

Further

Let's put the water to boil. For 100 g of buckwheat noodles, take 1 liter of water. As soon as it boils, throw the noodles into the pan and cook without a lid according to the instructions on the package, for me it’s 10 minutes. Stir the noodles from time to time.

For now, let's take care of the vegetables. In a deep frying pan (if you have one, a wok), heat the olive or sunflower oil. Fry the champignons until golden brown, add red pepper, beans and carrots. Let's add salt and pepper. Fry the vegetables over medium heat for about 10 minutes. We need soft, but at the same time crunchy vegetables.

Don't forget about noodles. After 10 minutes, add salt to the water and rinse our buckwheat noodles in a colander under running cold water. The water from the noodles is very starchy, so take your time and rinse it thoroughly, so it won’t stick together :)

Buckwheat noodles with mushrooms and vegetables in Thai style

Buckwheat noodles – 400 g

Sweet pepper – 120 g

Celery stalks – 150 g

Carrots – 110 g

Champignons – 250 g

Sesame oil – 120 g

Garlic – 2 cloves

Sweet and sour sauce – 80 g

Cilantro – 10 g

199 kcal

Boil the noodles in salted water until tender.

Cut all vegetables into small strips, cut mushrooms into 4–6 pieces. Fry everything in sesame oil with garlic, add boiled noodles and stir.

Season the pasta with vegetables and mushrooms with sweet and sour sauce, place on plates, and garnish with cilantro.

From the book Japanese women don't age or get fat by Doyle William

From the book Mushrooms author Melnikov Ilya

Noodle soup with mushrooms Ingredients: dried mushrooms 50 g, 1 carrot, 1 piece of celery, 1 onion, 3 tablespoons of sour cream, 5 black peppercorns, salt, dill. For noodles: 1/3 cup flour, 1 egg, salt. To prepare the soup, you need to boil the pre-soaked dried mushrooms. Then take it out

From the book Mushroom Picker's Cookbook author Kashin Sergey Pavlovich

Noodle soup with mushrooms Ingredients: 300 g homemade noodles, 2 carrots, 1 onion, 30 g butter, 5-6 dried porcini mushrooms, 2 liters of water, a bunch of dill or parsley, salt. Noodles: 200 g flour, 0.5 glasses of water, 3-4 eggs, salt. Method of preparation: Prepare the noodles. To do this, pour flour

From the book Express Recipes. Vegan and vegetarian cooking by Nevskaya Lyubov

by Borovskaya Elga

Buckwheat noodles with vegetables You will need:? 1 pack of buckwheat noodles;? 1 bell pepper;? 1 carrot;? 1 tbsp. spoon of vegetable oil; fresh herbs;? soy sauce. Method of preparation: 1 Boil buckwheat noodles in boiling water (5–7 minutes). 2 Wash, peel and chop the vegetables

From the book 1000 of the most delicious Lenten dishes author Kayanovich Lyudmila Leonidovna

Noodles with mushrooms Ingredients: 250 g noodles, 5-6 dried mushrooms, 1 onion, 2-3 tbsp. l. vegetable oil, 5 tsp. salt. Preparation: Rinse the dried mushrooms thoroughly in warm water, put them in a saucepan, add 3 cups of water and leave for 1–1.5 hours to swell, then

From the book Cooking in Pots author Kozhemyakin R. N.

Homemade noodles with vegetables and tomatoes You will need: 200 g of ready-made homemade noodles, 2 carrots, 2 onions, 1 small parsley root, 4 tbsp. l. vegetable oil, 1 tbsp. l. tomato puree, salt to taste, ? a bunch of parsley and dill Peel, rinse, finely chop the vegetables,

From the book Down with the extra pounds! Fast and forever! Chopra method used by Hollywood stars by Chopra Deepak

Noodle soup with mushrooms Ingredients Homemade noodles – 1 glass Water – 1 l Dried mushrooms – 4–5 pcs. Onions – 1 pc. Ghee butter – 1 tablespoon Chopped parsley and dill – 1 tablespoon each Bay leaf – 1 pc. Salt - to taste Method of preparation Dried

From the book Chinese, Japanese, Thai cuisines author Perepelkina N. A.

Thai Style Noodles (Pad Thai) In Thailand, Pad Thai is a traditional light noodle dish with a complex flavor that comes from a blend of fresh spices. In Western versions, Pad Thai is often a fairly heavy, fatty dish with a strong presence of sweet and salty flavors.

From the book Vegetarian Cuisine author Ivlev Konstantin

Bifup noodles with chicken and vegetables PRODUCTS 100 g bifun noodles 200 g chicken fillet 3 dried shiitake mushrooms 150 g cabbage 3 pods of green Sanse pepper 2 sprigs of celery 3 tbsp. spoons of vegetable oil 2 teaspoons of sake? teaspoons sesame oil? teaspoons

From the book Cooking Mushrooms author Ivlev Konstantin

Buckwheat noodles with vegetables in a spicy broth Buckwheat noodles – 300 g Carrots – 70 g Sweet pepper (2 colors) – 2 pcs Zucchini – 150 g Red onion – 1 pc Chili pepper – 2 pcs Sweet peas – 80 g Cherry tomatoes – 200 g Cilantro – 30 g Green onions – 30 g Olive oil – 50 ml Garlic – 50 g Broth

From the book The Best Dishes of World Cuisine author Ivlev Konstantin

Udon noodles with vegetables Udon noodles – 400 g Carrots – 60 g Onions – 60 g Bell peppers (3 colors) – 60 g Zucchini – 60 g Shiitake – 60 g Garlic – 4 cloves Green onions – 40 g Vegetable oil – 60 ml Sake – 60 ml Soy sauce – 40 ml Sesame oil – 10 ml Sesame – 8 g Salt, pepper 20 min 186 kcal Boil

From the book Exotic New Year's Table author Team of authors

Harusame rice noodles with vegetables Harusame noodles – 600 g Zucchini – 80 g Carrots – 80 g Onion – 80 g Sweet pepper – 80 g Shiitake – 80 g Celery stalk – 60 g Garlic – 3 cloves Vegetable oil – 50 ml Sesame oil – 10 ml Sake – 50 ml Soy sauce – 6 0 mlSesame – 10 curly parsley

From the author's book

Beef with vegetables in Asian style Beef (fillet) – 800 g Sweet pepper – 200 g Leeks – 100 g Champignons – 150 g Vegetable oil – 70 ml Sweet and sour sauce – 50 g Chili pepper – 5 g Cilantro – 1-2 sprigs 15 min 186 kcal Meat and vegetables cut into medium strips, mushrooms into slices.

From the author's book

Buckwheat noodles with duck breast Buckwheat noodles 200 g Duck breast 400 g Vegetable oil 40 ml Garlic 3 cloves Ginger 30 g Chili pepper? pcs. Mirin 120 ml Soy sauce 50 ml Vegetable broth 300 ml Green onions 30 g Cooking time - 20 min Calories - 266 kcal Buckwheat noodles

From the author's book

Thai style cod fillet with crispy vegetables White cod 1 kg Starch 50 g Curry (powder) 3 tbsp. l. Vegetable oil 50 ml Ginger root 20 g Garlic 1 clove Chili pepper 1 pc Fish broth 100 ml Kaffir lime leaves or lime zest 5 g Sesame 15 g Salt, pepper For garnish Root

Buckwheat noodles and cultivated mushrooms are a great combination. You can take only one variety of mushrooms or all three - it will turn out tasty and original

A simple recipe for buckwheat noodles with mushrooms from Japanese cuisine step by step with photos. Easy to prepare at home in 1 hour 20 minutes. Contains only 231 kilocalories. Author's recipe for Japanese cuisine.

• Preparation time: 12 minutes
• Cooking time: 1 hour 20 minutes
• Calorie Amount: 231 kilocalories
• Number of servings: 12 servings
• Occasion: Meeting with friends, Lunch, Dinner

• Complexity: An easy recipe
• National cuisine: Japanese food
• Type of dish: Second course
• Features: Recipe for a strict vegetarian diet
• Cooking technology: Cooking

Ingredients for nine servings

• 200–300 g buckwheat soba noodles
• 50 g dried shiitake
• 150 g oyster mushrooms
• 150 g champignons
• 1 cm fresh ginger root
• 1 small shallot
• 3 tbsp. l. soy sauce
• dark sesame oil
• chives - onions for serving

Step-by-step preparation

1. Place the dried shiitakes in a small container with a lid. Pour in 1 cup of hot water and close the lid. Let swell for at least 1 hour, preferably 3-4 hours. When the shiitakes swell, remove their stems, but do not throw them away.
2. Also remove the stems from the oyster mushrooms. Place the oyster mushroom stems and shiitake mushrooms in a saucepan. Add a randomly chopped piece of ginger (you don’t have to peel it).
3. Cut the shallot bulb (also without peeling) lengthwise into quarters and add to the saucepan. Place over low heat, bring to a boil, pour in soy sauce. Cook until the liquid has evaporated by half. Remove from heat.
4. Cook noodles in plenty of boiling salted water according to package instructions. Drain in a colander, rinse with cold water and let the noodles dry.
5. Cut shiitakes, oyster mushroom caps and champignons into easy-to-eat, neat pieces. Strain the mushroom broth and combine with all the mushrooms in a wok. Cook over high heat, stirring, 2 minutes.
6. Add noodles to wok, drizzle with sesame oil, let heat through, stirring, 30 seconds. Serve immediately, sprinkled with finely chopped chives.

If you stand out, then in everything... Prefer to regular vegetable oil Altero Golden, a mixture of sunflower oil with olive oil, if you want something classic, or Altero Bouquet with the addition of rose oil if you want to add a touch of grace to your dishes. The elegant Altero bottle with its original triangular shape will become a true decoration of your kitchen and, without a doubt, will become the object of special attention.

Video recipe

Buckwheat noodles with mushrooms and vegetables.
Photo recipe.

We ate rice noodles with chicken, were delighted, and wanted to taste other types of noodles.
Today I made buckwheat noodles for dinner. I couldn’t find a recipe that suited me on the Internet, so I had to improvise.
Everything turned out just great! The vegetables had a pleasant crunch, the mushrooms gave a wonderful aroma, taste and satiety, the noodles were wonderful!
I am pleased to share the recipe with you.

Ingredients:
For dinner for two I took
1 bunch (75 gr.)
Buckwheat noodles
200 gr. champignons
1 carrot
1 bell pepper
1 onion

For the photo, I also added soy sauce, but in the end I cooked it without it.
but as the story progresses I’ll tell you where I wanted to apply it.

Preparation:
Boil the buckwheat noodles until tender (put them in boiling salted water and cook from boiling for 10 minutes).
When ready, drain the noodles in a colander and rinse lightly with cold water.
While the noodles are cooking, prepare the vegetables with mushrooms
Cut the onion into half rings.
Cut the mushrooms large, small ones in half, large ones into 4-6 pieces (depending on the size of the mushrooms).
Cut the pepper into strips.
Cut the carrots into strips (slices).

Fry the onion for a couple of minutes.
Add mushrooms.

Fry for 4 minutes.
Add pepper and carrots.

Fry for 6-8 minutes.
Salt, pepper, mix again.
Add noodles

Fry everything together for a few minutes.

When serving, you can sprinkle with herbs.
At first I wanted to add soy sauce at the end of cooking. And I'm sure it would be very tasty too. But I realized in time that we were eating rice noodles with soy sauce, I didn’t want to repeat myself, and quickly whipped up a sauce of sour cream + crushed garlic + chopped dill.

Bon appetit!!

By itself,
cooking and photos are mine!