Buckwheat Noodles (Soba) with Seasonal Vegetables
Main Courses | Pan-Asian cuisine
⏳ Time
2 hours 30 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
This recipe uses buckwheat noodles, but you can use any type you prefer. The vegetables can also vary, just be careful not to turn them into mush while cooking. A soft-boiled egg makes a great addition to the dish.
Ingredients
- Rice Noodles - 10 oz
- Pumpkin - 15 oz
- Courgette - 1 piece
- Orange Bell Peppers - 1 piece
- Scallions - 1 bunch
- Vegetable Oil - 5 fl oz
- Mushroom seasoning - to taste
- Salt - to taste
- Ground Dried Garlic - to taste
Step by Step guide
Step 1
Prepare the vegetables.
Step 2
Prepare the noodles and onion.
Step 3
Cut the pumpkin.
Step 4
Remove the seeds.
Step 5
Slice into wedges and peel.
Step 6
Then cut into cubes.
Step 7
Cut the bell pepper into small pieces.
Step 8
Cut the zucchini into pieces (just like the pumpkin).
Step 9
Place all the vegetables in a wok, add vegetable oil, vegetable seasoning, and mix.
Step 10
Add salt.
Step 11
Add dried garlic.
Step 12
Cook covered until al dente.
Step 13
Chop the onion.
Step 14
Take the noodles out of the package, measure the required amount.
Step 15
Pour water into a pot, add salt.
Step 16
Add the noodles to the boiling water.
Step 17
Cook until done.
Step 18
Remove the cooked noodles from the water and, without rinsing, add to the vegetables.
Step 19
Mix, add green onion.
Step 20
Serve in portions.
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