Buckwheat noodles with mushrooms and vegetables. Buckwheat noodles with vegetables Buckwheat noodles with mushrooms and vegetables

Step-by-step recipes for cooking noodles with champignons: how to cook wheat and buckwheat noodles, udon or funchose with mushrooms

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

11 gr.

11 gr.

carbohydrates

244 kcal.

Option 1: Classic recipe for noodles with champignons in a creamy sauce

Since Italy is considered to be the European homeland of pasta, then we will keep the classic noodle dish in the appropriate style. We even partially use the “Italian” variety of cheese. Choose mushrooms in size from medium to small.

Ingredients:

• fresh champignons - 230 gr.;
• 450 gr. noodles;
• two tablespoons of milk;
• 150 gr. mascarpone cheese;
• garlic;
• a quarter pack of butter;
• Dutch cheese - 100 gr.

Step by step recipe

Crumble two cloves of garlic, peeled from the husk. After washing, cut the mushrooms into longitudinal plates.

Boil the noodles until soft according to package instructions. Pour from the pan with water into a colander, rinse, then scald with boiling water and temporarily leave in a colander.

Put oil into the frying pan. After melting over medium heat, dip the garlic and mushrooms into it. Stirring, fry for four minutes, no longer.

Slightly lowering the heat, spread the mascarpone to the mushrooms, add milk. Add a little pepper, add to your taste and mix.

Warming up the mushrooms cream sauce for a minute, put and mix the noodles with them. Warm up a little again and set aside from the stove.

Dividing the noodles into portions, sprinkle each with finely grated cheese.

Option 2: A quick recipe for oriental noodles with champignons - funchose dish

Having paid tribute to Europe, let's see what culinary specialists from the opposite end of the world can please us with. In the East, they also succeeded in cooking noodle dishes, and mushrooms are no less popular there. Be sure to get the recommended variety of noodles, since the usual, wheat flour, will not give an idea of ​​the flavor of the dish.

Ingredients:

• a handful of olives;
• green beans, frozen - one hundred grams;
• garlic;
• two spoons soy sauce;
• 200 gr. young champignons;
• refined oil - 20 ml;
• large head of onion;
• a pinch of red hot pepper.

How to quickly cook glass noodles with champignons

Pour the beans into a saucepan, pour boiling water over it. After holding for half a minute, put it in a colander and leave it in it.

After rinsing, cut the mushrooms into small segments. Dip in a frying pan with hot oil on it and fry for up to three minutes.

Chop a large clove of garlic finely, chop the onion in half rings. We spread everything to the mushrooms and continue to fry for another four minutes.

Add soy sauce to mushrooms, add chopped olives and beans. After stirring, cook for up to three more minutes.

Putting it in a bowl, pour the funchose with boiling water. After standing for five minutes, we decant all the liquid and shift the noodles to the mushrooms. After salting, warm up on slow heating.

Option 3: Tender noodles with champignons and cream

Producers pack pasta, most often 450 grams in a small package. You should not leave a thin bunch of dry noodles for later, use all of them by adding a couple of mushrooms and a little more cream to the sauce, the amount of other ingredients is not so critical.

Ingredients:

• four hundred grams of noodles;
• a couple of tablespoons of oil;
• a 100-gram slice of smoked brisket;
• a glass of cream;
• a quarter kilogram of fresh, medium-sized champignons;
• a quarter of a garlic head;
• a full spoonful of starch;
• extra salt, freshly ground pepper and herbs.

How to cook

Dip the noodles in salted boiling water, cook at a light boil until tender. In the meantime, peel and finely grate the garlic, dissolve the washed mushrooms into thin slices, and cut the smoked meat into smaller cubes.

Heat up the oil more than usual for sautéing. Fry the brisket on it until crispy and transfer to a plate on a paper towel, let it absorb the fat.

Under the pan, slightly increase the heat, add, if necessary, another tablespoon of oil. Put garlic with mushrooms and sprinkle them with fragrant spices. After stirring for a minute, reduce the temperature to medium, fry the mushrooms for three minutes, then salt and pepper lightly.

Stir the starch with cold cream, pour into a pan, after boiling, make the fire even weaker and evaporate the gravy by about a third. Add and quickly stir in the brisket with the mushrooms. At this point, the noodles should be ready and washed so that the crispy slices of meat do not have time to soak in the cream.

Mix the noodles with gravy and champignons, quickly heat up and arrange in hot plates.

Option 4: Japanese-style spicy champignon and chicken noodles

The broth should be very strong, this is important for the richness of the dish. Soy sauce, in addition to its own taste and salinity, can also enhance the taste of other components. You can’t pour a lot of it, so cook a rich broth from parts such as wings or drumsticks, or better from both.

Ingredients:

• three hundred grams of Japanese udon noodles;
• a little more than half a liter of chicken broth;
• champignons, small - 50 grams;
• half a small hot pepper;
• a quarter of a head of garlic;
• two tablespoons of sesame seeds;
• 50 grams of fresh ginger;
• small sour lemon;
• chicken meat - 300 grams;
• 1/5 cup oil and a little less soy concentrate.

Step by step recipe

Boil the noodles in strict accordance with the instructions on the package. Rinse it and cover with a colander.

Dissolve the washed chicken meat into thin oblong slices. Remove the seeds from the pepper and cut the pulp into thin half rings, dissolve the mushrooms into cubes, and the ginger into strips.

The best vessel for our purposes is a wok. In the absence of such a convenient frying pan, take any massive or, in extreme cases, cook in a pot. Pour in and slightly heat the oil in it, dip all the products chopped in the previous stage into it.

While stirring, fry them until golden brown in places, pour 2-3 tablespoons of soy sauce based on its salinity. After stirring, heat for another two minutes and pour in the warm broth.

Slowly stirring, simmer for five minutes, and add the noodles. Warm up, stir and sprinkle with sesame seeds, sprinkle with lemon juice. The dish is beautiful, but not bright enough, you can revive it with a handful of chopped onions, this will not spoil the taste of Japanese noodles.

Option 5: Buckwheat noodles with champignons and shrimps

The onion in the original recipe is only purple, choose not fully cooked shrimp, but, if possible, only boiled. Their size is not so important for the dish itself, large ones should even be cut before adding. Choose them according to the principle of convenience when cleaning, or rather, use the advice of the authors of the recipe and purchase already cleaned crustaceans.

Ingredients:

• noodles, buckwheat - 200 grams;
• two hundred grams of peeled shrimp;
• 150 grams of champignons;
• small onion;
• a couple of cloves of garlic;
• incomplete glass of green peas;
• five small tomatoes;
• a spoonful of butter and olive oil;
• salt, spicy sauce and a mixture of peppers (aromatic).

How to cook

Dissolve the mushrooms in thin slices, peel the defrosted shrimp, and cut off the thickening with scissors from the pea pods. The pods themselves are also cut into two or three parts. Put a pot of water on moderate heat to boil the noodles, but first prepare the mushroom part of the dish.

Finely chop the peeled garlic and onion, put in a preheated pan with oil and heat for a couple of minutes until strong aroma. Add the mushrooms, stirring, sauté them also for no longer than two minutes. We put peas and shrimp, stir with moderate heat until the shrimp meat turns even more pink. Do not overdo it, the peas should not lose their bright color.

As soon as you decide that the products have reached the desired condition, abruptly reduce the heat to a minimum and raise the pan above the stove. Rock it, tilting it from side to side, until the hissing of the oil stops. Return to the fire and lightly season the products with sauce, add salt and lightly, only for flavor, pepper - it is the sauce that should give the main sharpness.

The noodles cook quickly and become too tender, don't overcook them. We lower the buckwheat noodles into slightly salty boiling water, stir very gently and cook for up to four minutes, not allowing it to reach full readiness. Drain the water from the semi-cooked noodles, rinse it and drizzle with olive oil.

Return mushroom fried to heat, add butter. Add more than indicated if the roast is not juicy enough in your opinion. We put the noodles in the pan and mix, warm up and serve with slices of tomatoes sprinkled with salt.

Buckwheat noodles with mushrooms and vegetables in Thai style

Buckwheat noodles - 400 g

Sweet pepper - 120 g

Celery stalks - 150 g

Carrots - 110 g

Champignons - 250 g

Sesame oil - 120 g

Garlic - 2 cloves

Sweet and sour sauce - 80 g

Cilantro - 10 g

199 kcal

Boil the noodles in salted water until tender.

Cut all vegetables into small strips, cut mushrooms into 4-6 parts. Fry everything in sesame oil with garlic, add boiled noodles there, mix.

Season pasta with vegetables and mushrooms with sweet and sour sauce, put on plates, garnish with cilantro.

Noodle soup with mushrooms Products: dried mushrooms 50 g, 1 carrot, 1 piece of celery, 1 onion, 3 tablespoons of sour cream, black pepper 5 peas, salt, dill. For noodles: flour 1/3 cup, 1 egg, salt. To prepare the soup, you need to boil pre-soaked dried mushrooms. Then take out

author Kashin Sergey Pavlovich

Mushroom noodle soup Ingredients: 300 g homemade noodles, 2 carrots, 1 onion, 30 g butter, 5–6 dried porcini mushrooms, 2 liters of water, a bunch of dill or parsley, salt. Noodles: 200 g flour, 0.5 cups of water, 3–4 eggs, salt. Cooking method: Prepare noodles. To do this, pour out the flour

From the book Express Recipes. Vegan and vegetarian cooking the author Neva Love

the author Borovskaya Elga

Buckwheat noodles with vegetables You will need:? 1 pack of buckwheat noodles;? one bell pepper;? 1 carrot;? 1 st. a spoon vegetable oil;? fresh herbs; soy sauce. Cooking method: 1 Boil buckwheat noodles in boiling water (5–7 minutes). 2 Wash, peel, cut vegetables

From the book 1000 most delicious meatless dishes author Kayanovich Lyudmila Leonidovna

Noodles with mushrooms Ingredients: 250 g noodles, 5-6 dried mushrooms, 1 onion, 2-3 tbsp. l. vegetable oil, 5 tsp. salt. Preparation: Rinse dried mushrooms thoroughly in warm water, put in a saucepan, pour 3 cups of water and leave for 1–1.5 hours to swell, then

From the book Cooking in pots author Kozhemyakin R. N.

Homemade noodles with vegetables and tomatoes You will need: 200 g of homemade noodles, 2 carrots, 2 onions, 1 small parsley root, 4 tbsp. l. vegetable oil, 1 tbsp. l. tomato puree, salt to taste, ? a bunch of parsley and dill Peel, rinse, finely chop the vegetables,

From the book Down with extra pounds! Fast and forever! The Chopra Method Used by Hollywood Stars author Chopra Deepak

Noodle soup with mushrooms Ingredients Homemade noodles - 1 glass Water - 1 l Dried mushrooms - 4-5 Onion - 1 pc. Melted butter - 1 tablespoon Chopped parsley and dill - 1 tablespoon each Bay leaf- 1 PC. Salt - to tasteCooking methodDried

From the book Chinese, Japanese, Thai cuisine author Perepelkina N. A.

Thai Style Noodles (Pad Thai) In Thailand, Pad Thai is a traditional light noodle dish with a complex flavor that comes from a mixture of fresh spices. In the Western version, pad thai is often quite a heavy, fatty dish with a strong presence of sweet and salty.

From the book Vegetarian Cuisine author Ivlev Konstantin

Bifup noodles with chicken and vegetables FOOD 100 g bifun noodles 200 g chicken fillet 3 dried shiitake mushrooms 150 g cabbage 3 green sansse peppers 2 sprigs of celery 3 tbsp. tablespoons vegetable oil 2 teaspoons sake ? h. spoons of sesame oil? tsp

From the book Cooking Mushrooms author Ivlev Konstantin

Buckwheat noodles with vegetables in a spicy broth Buckwheat noodles - 300 g Carrots - 70 g Sweet peppers (2 colors) - 2 pcs Zucchini - 150 g Red onion - 1 pc Chili pepper - 2 pcs Sweet peas - 80 g Cherry tomatoes - 200 g Cilantro – 30 g Green onion – 30 g Olive oil – 50 ml Garlic – 50 g Broth

From the book The Best Dishes of World Cuisine author Ivlev Konstantin

Udon noodles with vegetables Udon noodles - 400 g Carrot - 60 g Onion - 60 g Sweet pepper (3 colors) - 60 g Zucchini - 60 g Shiitake - 60 g Garlic - 4 cloves Green onion - 40 g Vegetable oil - 60 ml Sake - 60 ml Soy sauce - 40 ml Sesame oil - 10 ml Sesame - 8 g Salt, pepper 20 min 186 kcal Boil

From the book Exotic New Year's table author Team of authors

Harusame rice noodles with vegetables Harusame noodles - 600 g Zucchini - 80 g Carrots - 80 g Onions - 80 g Bell peppers - 80 g Shiitake - 80 g Celery stalk - 60 g Garlic - 3 cloves Vegetable oil - 50 ml Sesame oil - 10 ml Sake - 50 ml Soy sauce - 60 ml Sesame - 10 g Parsley curly

From the author's book

Asian-style beef with vegetables Beef (fillet) - 800 g Sweet pepper - 200 g Leek - 100 g Mushrooms - 150 g Vegetable oil - 70 ml Sweet and sour sauce - 50 g Chili pepper - 5 g Cilantro - 1-2 sprigs 15 min 186 kcal Meat and vegetables cut into medium strips, mushrooms into slices.

From the author's book

Buckwheat noodles with duck breast Buckwheat noodles 200 g Duck breast 400 g Vegetable oil 40 ml Garlic 3 cloves Ginger 30 g Chili pepper? Mirin 120 ml Soy sauce 50 ml Vegetable broth 300 ml Green onion 30 g Cooking time - 20 min Calories - 266 kcal Buckwheat noodles

From the author's book

Thai-style cod fillet with crispy vegetables White cod 1 kg Starch 50 g Curry (powder) 3 tbsp. l. Vegetable oil 50 ml Ginger root 20 g Garlic 1 clove Chili pepper 1 pc. Fish broth 100 ml Kaffir lime leaves or lime zest 5 g Sesame 15 g Salt, pepper For garnish Root

Today, I want to offer a recipe for one of the traditional Japanese dishes - soba with vegetables and chicken. Soba is a noodle made from buckwheat flour. In Japan, the word "Soba" refers to different types thin noodles, so for clarification, buckwheat is called "nihonsoba". Asians love the combination of buckwheat noodles with different foods, such as mushrooms, vegetables, legumes, meat or seafood.
My family also loves oriental cuisine. Most often, I cook buckwheat noodles in combination with tender chicken breast, mushrooms, bell peppers, carrots and onions. The set of products is very popular and affordable. And the result is a very light, bright and tasty dish - soba noodles with chicken and vegetables!

Ingredients:

• 100 g buckwheat noodles;
• 200 g chicken breast;
• 1 bell pepper;
• 150 g of champignons;
• 1 onion;
• 1 carrot;
• salt, pepper - to taste;
• 50 g soy sauce;
• 1 st. l. rice vinegar.

1. Wash the chicken breast in running water, dry it with paper towels and cut into small slices.

2. Fry the meat for 3-4 minutes in a hot pan with vegetable oil until golden brown. We season with spices.

3. All vegetables: carrots, onions and bell peppers are washed, peeled and cut into thin strips.

4. Put the carrots and onions in the pan with the meat. We mix. Cook over medium heat for 2-3 minutes.

5. In the meantime, clean and cut the mushrooms into slices.

6. Add mushrooms to chicken with vegetables. Stir and continue to simmer for 5-7 minutes.

7. Then spread the bell pepper. Add salt, pepper and your favorite spices to taste.

8. Dip the buckwheat noodles into a pot of boiling salted water. Let it boil for 3-4 minutes (pay attention to the time indicated on the manufacturer's packaging, and stick to it).

9. After cooking, put the soba in a colander and rinse under running water.

11. We continue to cook on low heat for 3 minutes, stirring constantly. Cover with a lid and simmer for another 2 minutes.

12. Soba came out so appetizing and fragrant: with chicken, and vegetables, and sauce for company! Serve the noodles hot, and sprinkle the dish with sesame seeds on top.
Bon Appetit!

1. For good delicious dish you need to choose high-quality buckwheat soba noodles. If soba were made only from buckwheat, it would fall apart very quickly. Therefore, wheat flour is present in the noodles. And in some regions of China and Japan, seaweed and green tea. But it is worth paying attention that in good quality buckwheat noodles there should be more than 30%.
2. Salt needs to be handled with care. Chicken with vegetables should not be well salted, as the dish comes with dressing, which includes soy sauce. And he himself is very salty.
3. Instead of champignons, you can take shiitake mushrooms, which will fit very harmoniously into such a dish as soba with mushrooms.
4. Green beans (you can use frozen) and celery will be a good addition to vegetables. And if you like it spicy, then half a chili pepper will make your dish fiery.
5. Any long noodles boiled in a saucepan risk turning into one sticky lump. To prevent this from happening, there is one little trick. Just add a little vegetable oil to a pot of boiling water and follow the time indicated on the package.

The recipe for soba noodles with chicken is quite simple, but you will definitely succeed in diversifying your menu and pampering your household!

Did you like the recipe? Next time, be sure to cook rice noodles with beef in sweet and sour sauce, your taste buds will be delighted!

Vegetables in teriyaki sauce- it's always delicious and unusual. Such a sauce in stores is now expensive, but I found a loophole and will show you how you can create an excellent homemade teriyaki sauce from available products. So let's get started. In a small saucepan, add 4 tbsp. soy sauce, 1 tbsp. rice vinegar, 2 tbsp. freshly squeezed orange juice, half a teaspoon of corn starch and 1 tsp. and some more honey. On medium heat, heat the ingredients until the starch and honey are completely dissolved. Now add finely chopped 2 cloves of garlic.
Stirring constantly, bring the sauce to the required density, something like low-fat sour cream or kefir. Let's taste it, add a pinch of salt and black pepper.

My sauce is sweet and garlicky. There are no clear proportions, everything is to the taste of everyone. If you don’t like garlic, you can omit it altogether, you get a sweet soy teriyaki. You can add more honey - there will be a rich sweetish taste. Rice vinegar, if not found, replace with the same amount of water. I haven't tried it, but I've seen it in recipes. Remove sauce from heat and set aside.

Let's prepare vegetables

I'm a big fan of big cuts. It’s better not to cut vegetables into such salads as olivier or vinaigrette)) Just kidding!) And yet, wash, dry and cut the red bell pepper into strips.

Wash and dry the mushrooms with a paper towel. We cut them as we please.

Take out the frozen green beans and put them on a plate to melt a little.

Wash and clean the carrots. Grate it using a grater for Korean carrots. If you don’t have one, either cut into thin sticks, or grate on a coarse grater.

Farther

Let's put the water to boil. For 100 g of buckwheat noodles, take 1 liter of water. As soon as it boils, throw the noodles into the pan and boil without a lid according to the instructions on the package, I have it for 10 minutes. Stir the noodles from time to time.

For now, let's get to the vegetables. In a deep frying pan (if available, then a wok pan), heat the olive or sunflower oil. Fry the mushrooms until golden brown, add red pepper, beans and carrots to them. Salt, pepper. Saute vegetables over medium heat for about 10 minutes. We need soft, but at the same time crunchy vegetables.

Let's not forget the noodles. After 10 minutes, drain the water and under running cold water wash our buckwheat noodles in a colander. The water from under the noodles is very starchy, so take your time and rinse it well, so it will not stick together :)