Buckwheat soba noodles with shrimp. Buckwheat noodles with shrimp and vegetables

It would seem that it's time to show cozy recipes: meat that languishes in the oven for 4 hours, thick homemade sauces, chocolate desserts with armagnac (or whatever comes to hand). But it was worth the walk holidays, as you wanted the sun, warmth and, if not spring, then warm regions, where summer is all year round.
There are hot spices, spicy ginger, seafood..
It is worth talking about this in more detail, but for now for the seed noodles which will take no more than 15 minutes to prepare :)

150 g buckwheat noodles
500 g shrimp*
small piece of fresh ginger
2-3 garlic cloves
2 tbsp dark soy sauce
1 small carrot
a few drops of fish sauce
Sesame oil

Clean the shrimp.
Peel the garlic and ginger, pass through a press. Heat the sesame oil in a frying pan, fry the ginger and garlic.

Peel and grate carrots. Add to skillet and cook for a couple more minutes.

Boil soba in boiling water until half cooked**. Drain the noodles in a colander, rinse in cold water***.

Put the soba in the pan. Add soy and fish sauces, stir.

Cook everything together for 1-2 minutes.
Then put the shrimp, mix and remove from heat.

* I have here small northern, already boiled shrimps. I rinse in warm water and clean. I add to the noodles at the very last moment.

**The package says cook for 8 minutes. This is some kind of nonsense; no more than a minute.

***never, ever do this with Italian pasta ;)

As always, I was interested in making soba, whether it will turn out the way we tried in the restaurant, through simple experiments, this dish turned out, the composition of vegetables and seasonings can be changed to taste. You can also use pre-cooked Chinese-style chicken instead of shrimp.

Ingredients:

• 2 bunches of buckwheat noodles (soba)
• 400 grams of peeled king prawns (if you have time, you can peel yourself)
• 1 small zucchini
• 1 carrot
• 100 grams of mushroom caps
• 1 red sweet red pepper
• Sesame or olive oil (sesame oil is more aromatic and gives an oriental note)
• Teriyaki sauce (optional)
• Soy sauce
• Dry ground basil
• Dry ground ginger
• Small garlic clove, 1/2 lemon
• Finely chopped parsley
• Sesame seed (I took black and white for beauty)
• A couple of drops of tobasco

Cooking method:

We take shrimp, pour boiling water from the kettle, put on a strong fire and cook until boiling. Add a slice of lemon and dried basil to the water.

As it boils, drain the water, pour lightly with lemon juice, let cool, then add a tablespoon of teriyaki sauce, leave to marinate.

Set aside a couple of bunches of soba.

We cut carrots, peppers and zucchini into thin strips. Champignon cap slices. Here we have such a nice set for stewing.

In parallel, bring the water to a boil and put the buckwheat noodles. Cook until half cooked, in accordance with the packaging, I cook for 5 minutes, the package says 6-7.

We drain the water, I sprinkle with a drop of olive oil and mix so that it does not stick together.

We already have our vegetables stewed in sesame oil. The first went to the pan carrots, then mushrooms, peppers and the last zucchini.

After 5 minutes, add the shrimp, a tablespoon of soy sauce (more if needed), sesame seeds, dried ginger and finely chopped garlic.

After another 3-5 minutes (the main thing is not to overcook the vegetables), add the noodles.

We give a few minutes to soak in the sauce and warm up, the noodles are ready. At the end, sprinkle with finely chopped parsley,

No worse than in a restaurant. Bon appetit!

As always, I was interested in making soba, whether it will turn out the way we tried in the restaurant, through simple experiments, this dish turned out, the composition of vegetables and seasonings can be changed to taste. You can also use pre-cooked Chinese-style chicken instead of shrimp.

And today we need:
2 bunches of buckwheat noodles (soba)
400 grams of peeled king prawns (if you have time, you can peel yourself)
1 small zucchini
1 carrot
100 grams of mushroom caps
1 red sweet red pepper
Sesame or olive oil (sesame oil is more aromatic and gives an oriental note)
Teriyaki sauce (optional)
Soy sauce.
Dry ground basil
Dry ground ginger
Small garlic clove, 1/2 lemon
Finely chopped parsley
Sesame seed (I took black and white for beauty)
A couple of drops of tobasco

We take shrimp, pour boiling water from the kettle, put on a strong fire and cook until boiling. Add a slice of lemon and dried basil to the water.

As it boils, drain the water, pour lightly with lemon juice, let cool, then add a tablespoon of teriyaki sauce, leave to marinate.

Set aside a couple of bunches of soba.

We cut carrots, peppers and zucchini into thin strips. Champignon cap slices. Here we have such a nice set for stewing.

In parallel, bring the water to a boil and put the buckwheat noodles. Cook until half cooked, in accordance with the packaging, I cook for 5 minutes, the package says 6-7.

We drain the water, I sprinkle with a drop of olive oil and mix so that it does not stick together.

We already have our vegetables stewed in sesame oil. The first went to the pan carrots, then mushrooms, peppers and the last zucchini.

After 5 minutes, add the shrimp, a tablespoon of soy sauce (more if needed), sesame seeds, dried ginger and finely chopped garlic.

Buckwheat noodles with shrimp and vegetables - a simple, quick to prepare and very tasty dish. You can take any buckwheat noodles for this dish, but I personally really like soba - buckwheat noodles from Asian manufacturers are very tasty and tender, and they also cook in a matter of minutes.

Prepare the necessary products according to the list. Defrost the shrimp. Peel the onion, wash it. Clean the mushrooms with a hard kitchen sponge. Put the noodles to boil in lightly salted water.

In a small amount of vegetable oil, fry the onion sliced ​​\u200b\u200bin half rings.

Add thinly sliced ​​celery to the onion, cook for another minute.

Mushrooms cut into thin slices, add to the pan, fry for 3-4 minutes.

Remove shells from shrimp.

Add the shrimp and hot peppers to the pan, cook for about a minute.

At this time, you should already have cooked buckwheat noodles. It takes 4-6 minutes to prepare according to the instructions. Drain the water, rinse the noodles a little under running water.

Add the noodles to the pan, add soy sauce, black pepper to taste, stir, cook for about a minute.

Last add fresh parsley (preferably cilantro), mix.

And serve right away.

Buckwheat noodles with shrimp and vegetables are ready. Enjoy!

Buckwheat noodles with shrimp and vegetables - the most delicious soba option for me. It also turns out very tasty simply with herbs and tofu, but this particular option is very fragrant, with an interesting taste and is prepared easily and quickly! If you don't like soba, try cooking it this way - you are unlikely to remain indifferent!

For cooking you will need:
60 g buckwheat noodles (1 bunch)
King prawns - stuff 5
Vegetables - zucchini, eggplant, carrots, you can also add onions - a little bit of everything (you can use frozen mixtures)
Lemon, sesame oil, soy sauce
Seasonings: mustard seeds, basil, black peppercorns, sesame, coriander, lemon flavored pepper.
fresh parsley

So:
First, boil the shrimp - 1.5-2 minutes in boiling water, with black pepper, 2 lemon slices, basil, you can add pepper with lemon flavor. Shrimp put in cold water, do not forget. When the shrimp are cooked, they need to be taken out of the water and sprinkled with lemon juice. Let them cool down.

Boil the soba. Buckwheat noodles are boiled for no more than 10 minutes in boiling water, add a little basil and pepper to it. Who can not live without salt - salt. Drain the water, save the noodles)

Put a saucepan on medium heat, heat 1 tbsp in it. sesame oil (or olive oil), pour vegetables (previously washed and finely chopped, or thawed), adding a little mustard seeds, a pinch of coriander, sesame seeds, a little pepper. Stew for 5 minutes. Then add the peeled shrimp to the vegetables, simmer for another 2 minutes. Then add noodles and 1 tbsp to this mixture. soy sauce, stirring constantly, simmer for another 4-5 minutes. Spread on a dish, sprinkle with fresh parsley, you can lightly season with pepper (well, I like spicy).

Mmm ... that's all) Bon appetit to you!