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How to cook buckwheat noodles in a wok
Preparing this delicious dish is no more than an hour! And the result is stunning! Yakisoba sauce perfectly complements the taste.
Buckwheat noodles soba is a traditional dish of Japan, the popularity of which went to Europe, America and Russia. It is a long and thin gray-brown lapsize containing 30% buckwheat. Often the structure also includes wheat flour, it is necessary to strongly got the pasta did not fall apart while cooking.
INGREDIENTS
Step 2 in Parallel to put a pot of water, bring to a boil. Buckwheat noodles cooked very quickly — 3 minutes, so pre-cooking it is not necessary — will stick. While the water boils, put the vegetables in the wok and fry over very high heat. Juice they should not give, ie in any case not to soar. When the water boils — put the noodles, cook for exactly 3 minutes, after 3 minutes, pour into a saucepan half a Cup of cold water and again bring to a boil — this is to ensure that the noodles become flexible. Once boiling, immediately drain the water through a colander. Do not forget to stir the vegetables can burn.
Step 3 noodles When merged, the vegetables should be done. Sent to wok noodles and Yakisoba sauce. Stir fry for another one minute. All ready.
Housekeeping tip For making this noodles you need: skillet wok (a large frying pan with a round bottom, often very heavy cast iron) and a special grater for shredding vegetables into thin slices (as for Korean carrot). To obtain best result it is important to preheat the wok to the maximum, to the vegetables it was roasted, not braised. published
P. S. And remember, only by changing their consumption — together we change the world! ©
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Source: gastronom.ru/recipe/33643/grechnevaya-lapsha-prigotovlennaya-v-voke-s-sousom-yakisoba
Buckwheat noodles soba is a traditional dish of Japan, the popularity of which went to Europe, America and Russia. It is a long and thin gray-brown lapsize containing 30% buckwheat. Often the structure also includes wheat flour, it is necessary to strongly got the pasta did not fall apart while cooking.
INGREDIENTS
- buckwheat noodles — 30 g
- leeks — 1 stalk
- carrot — 1 PC.
- zucchini — 1 PC.
- sweet pepper — 1 PC.
- Yakisoba sauce — to taste
Step 2 in Parallel to put a pot of water, bring to a boil. Buckwheat noodles cooked very quickly — 3 minutes, so pre-cooking it is not necessary — will stick. While the water boils, put the vegetables in the wok and fry over very high heat. Juice they should not give, ie in any case not to soar. When the water boils — put the noodles, cook for exactly 3 minutes, after 3 minutes, pour into a saucepan half a Cup of cold water and again bring to a boil — this is to ensure that the noodles become flexible. Once boiling, immediately drain the water through a colander. Do not forget to stir the vegetables can burn.
Step 3 noodles When merged, the vegetables should be done. Sent to wok noodles and Yakisoba sauce. Stir fry for another one minute. All ready.
Housekeeping tip For making this noodles you need: skillet wok (a large frying pan with a round bottom, often very heavy cast iron) and a special grater for shredding vegetables into thin slices (as for Korean carrot). To obtain best result it is important to preheat the wok to the maximum, to the vegetables it was roasted, not braised. published
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook , Vkontakte, Odnoklassniki
Source: gastronom.ru/recipe/33643/grechnevaya-lapsha-prigotovlennaya-v-voke-s-sousom-yakisoba