Buckwheat noodles with vegetables and tofu
Cooking time:
20 minutes
Active time:
20 minutes
Complexity:
Easy
A wonderful version of vegetarian noodles will delight both fasting and everyone else!
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5
Recipe "Buckwheat noodles with vegetables and tofu"
Ingredients for 1-2 portions
buckwheat soba noodles
100 g
Bulgarian multi-colored pepper
100 g
white onion
60 g
garlic
2 cloves
bean seedlings (mung bean)
30 g
carrots
50 g
fresh ginger
5g (1cm root)
sesame oil
1 tsp
olive oil
1 tbsp. spoon
teriyaki sauce
1 tsp
tofu classic
100 g
fresh cilantro
a few twigs
ground coriander
0.5 tsp
Step 1/4
Boil the soba in salted water according to the instructions, drain and transfer to a bowl of cold water.
Step 2/4
Pepper, onions, carrots cut thin straws. Grind garlic and ginger. Cut tofu into cubes.
Step 3/4
Heat a wok or frying pan with a mixture of olive and sesame oil, add vegetables in the following sequence: carrots, onions, garlic, ginger, pepper, stirring constantly. After 3-4 minutes, pour in the teriyaki and add the noodles, warm everything together.
Step 4/4
Place the soba with the vegetables, top with the tofu and mung bean, sprinkle with the cilantro and coriander. Serve hot!
Ingredients for 1-2 portions
buckwheat soba noodles
100 g
Bulgarian multi-colored pepper
100 g
white onion
60 g
garlic
2 cloves
bean seedlings (mung bean)
30 g
carrots
50 g
fresh ginger
5g (1cm root)
sesame oil
1 tsp
olive oil
1 tbsp. spoon
teriyaki sauce
1 tsp
tofu classic
100 g
fresh cilantro
a few twigs
ground coriander
0.5 tsp
Nutritional value per 100 g
Calories
113 kcal
Proteins
4 g
Fats
4 g
Carbohydrates
16 g
Saturated fat
1 g
Dietary fiber
1 g
Added sugar
0 g
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