Thanks to its balanced composition and unique taste, Japanese cuisine dishes are being found in our country more and more admirers. Among the most popular products from Japan are buckwheat noodles, which the Japanese call “soba”. She won many fans from among fans of Asian cuisine and supporters of healthy eating. Its advantages include excellent taste, much more pronounced than that of European pasta, relatively low calorie content and useful properties, transferred to the product from buckwheat. You can make such noodles yourself by replacing a portion of buckwheat wheat flour in the recipe of ordinary noodles, but an even better idea would be to buy it in a store. It is sold in most supermarkets, often even in an assortment, and it only needs to be boiled like regular spaghetti. This greatly speeds up and simplifies the process of cooking dishes from it. Buckwheat noodles with chicken and vegetables are especially tasty, which is how it is cooked most often in the Land of the Rising Sun.
Cooking Features
The technology of cooking buckwheat noodles with chicken and vegetables is quite simple, but has several specific features. The knowledge of these moments will allow to get an excellent result even for a beginner mistress and a cook who is not familiar with the traditions of Japanese cuisine.
- The cooking technology of buckwheat noodles is identical to the cooking of Italian spaghetti. In a saucepan, a large amount of water is brought to the boil, which will not prevent lightly salt. It is impossible to add a lot of salt, since ready-made buckwheat noodles are almost always served with a dressing based on soy sauce, which has a very salty taste. In boiling water immersed, without breaking, buckwheat noodles. If it does not fit entirely, as it disintegrates its lower part, it is immersed in boiling water with a spoon. Cooking time buckwheat noodles is 5-10 minutes. It is of different thickness, so the exact time of its preparation should be looked at on the packaging, the manufacturer almost always places the appropriate instructions on the pack. It is not necessary to rinse the ready buckwheat noodles; it is enough to fold it into a colander and mix with chicken and vegetables.
- Chicken with vegetables are cooked separately from noodles, and then mixed with it. Sometimes products lay out and watered with prepared sauce.
- Chicken and vegetables for serving with noodles are usually fried, sometimes they are additionally stewed with a small amount of sauce or chicken broth.
- Chicken is better to use fresh or chilled, as frozen is often obtained more dry. If you are forced to use frozen food for cooking, let it thaw in natural conditions, without subjecting to a sharp temperature drop, then it will retain its organoleptic qualities as much as possible.
- Buckwheat noodles are cooked with chicken, cut into small cubes or strips. To make it (chicken) more tender and juicy, it is often pre-marinated.
- Of vegetables, carrots and sweet peppers are most suitable for buckwheat noodles, they are almost always included in the composition of the dishes from this product and chicken. Also, the composition of the food may include cucumbers, which in Asian cuisine is often subjected to heat treatment, stalked celery, asparagus beans and other vegetables. Vegetables for the dishes described in this article are usually cut into strips.
Ginger, sesame, and tiriyaki sauce can be added to give East Asian flavor to it. They can be used both when preparing a dish and when serving it to the table.
Buckwheat noodles with chicken fillet and vegetables
Composition:
- buckwheat noodles - 0, 2 kg;
- chicken fillet - 150 g;
- onions - 70 g;
- carrots - 80 g;
- sweet pepper - 150 g;
- cucumber - 100 g;
- soy sauce, sesame seeds - to taste;
- refined vegetable oil - how much will go.
Method of preparation:
- Wash vegetables, pat dry.
- Chicken fillet, washed and soaked with a napkin, cut into small cubes, pour them with soy sauce. Leave for a quarter of an hour.
- Free the onions from the husk. Cut into thin half rings.
- Pepper seeds, cut into thin quarters of rings.
- Peel carrots, chop them on a grater designed for cooking Korean salads.
- Grind the washed cucumber in the same way.
- Heat oil in a pan, put onions and carrots in it. Fry them until the onions are golden in color.
- Add chicken to vegetables by removing it from the sauce. Fry them together until the chicken pieces are lightly browned.
- Add pepper and cucumber, a little soy sauce. Extinguish the food for 10 minutes under the lid.
- Boil water, add salt to it. Dip the noodles in boiling water and boil it for the time recommended by the manufacturer.
- Flip the noodles into a colander, let it drain.
- Put the noodles to the vegetables, stir. Warm it with them for a couple of minutes.
It remains to lay out the food on plates, sprinkle with sesame and serve.
Buckwheat noodles with chicken, vegetables and mushrooms
Composition:
- buckwheat noodles - 0, 3 kg;
- sweet pepper - 0, 2 kg;
- carrots - 100 g;
- frozen vegetables (preferably a mixture of corn and green peas) - 100 g;
- chicken breast fillet - 0, 2 kg;
- fresh mushrooms (shitake or champignons) - 50 g;
- soy sauce - 60 ml;
- sesame seeds (optional) - to taste;
- refined vegetable oil - how much will go.
Method of preparation:
- Wash chicken fillet, pat dry with a kitchen towel. Slice into oblong pieces. Marinate for 15-20 minutes in soy sauce. During this time, prepare the vegetables.
- Scrape carrots, wash, dry with a napkin. Cut into thin strips. Using a grater for Korean salads will greatly facilitate the task.
- Remove the seeds from the pepper; cut the pulp into strips.
- Wash, dry the mushrooms, cut them into strips.
- Heat oil in a pan, put carrots in it, fry it for 3-4 minutes.
- Add the chicken with the marinated sauce, fry it 5-6 minutes with the carrots. Add pepper, continue frying for 2-3 minutes.
- Add mushrooms and frozen vegetables. Cover the pan with a lid. Extinguish the products for about 10-15 minutes - until cooked frozen vegetables.
- While stewing vegetables, boil water, lightly salt it, put noodles in a saucepan. Boil it for 5-10 minutes, depending on the manufacturer's recommendations.
- Flip the noodles on a colander, arrange in plates, place chicken with vegetables on top.
When serving, sprinkle the food with sesame seeds. The amount of ingredients specified in the recipe is enough for 3-4 servings of buckwheat noodles with chicken, mushrooms and vegetables.
Buckwheat noodles with chicken, green beans and vegetables
Composition:
- buckwheat noodles - 0, 2 kg;
- chicken breast fillet - 0, 2 kg;
- carrots - 100 g;
- string beans - 0, 2 kg;
- garlic - 1 clove;
- sweet pepper - 0, 2 kg;
- soy sauce - 60 ml;
- olive oil - 40 ml;
- celery stalk - 50 g;
- water or broth - 100 ml;
- lemon juice - 10 ml.
Method of preparation:
- Chicken fillet, cut into small pieces, fry in olive oil until golden brown, put on a plate.
- Cut green beans into pieces of 2 cm, boil for 10 minutes, dipping in boiling water.
- Cook the noodles, focusing on the instructions on the package.
- Grind carrots grated for Korean salads.
- Pepper cut into strips.
- Cut the garlic into small pieces.
- Slice celery into thin plates.
- In the frying pan where the chicken was fried, put the garlic, fry it until the characteristic odor appears, remove the garlic from the pan.
- Roast carrots for 3 minutes in garlic oil. Add pepper and celery to it. Continue frying for 5 minutes.
- Put chicken, fried vegetables and beans in a saucepan, add a little water or broth to them. Extinguish 10 minutes.
- Add noodles, soy sauce and lemon juice. Stir. Warm up food for another 2-3 minutes and lay out on plates.
If you add a bit of grated ginger into the sauce, the taste of the dish will become even more interesting.
Buckwheat noodles, cooked with chicken and vegetables, it turns out delicious, nourishing and healthy. The dish refers to Japanese cuisine, but more and more of our compatriots include it in the family menu.
