Buckwheat noodles with champignons and chicken. Buckwheat noodles with mushrooms and vegetables in Thai style

Harusame rice noodles with vegetables Harusame noodles – 600 g Zucchini – 80 g Carrots – 80 g Onion – 80 g Bell pepper – 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 – 6 0 mlSesame – 10 curly parsley

Beef with vegetables in Asian style Beef (fillet) – 800 g Sweet pepper – 200 g Leeks – 100 g Champignons – 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.

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? pcs. Mirin 120 ml Soy sauce 50 ml Vegetable broth 300 ml Green onions 30 g Cooking time - 20 min Calories - 266 kcal Buckwheat noodles

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

Ingredients:
For dinner for two I took
1 bunch (75 gr.)
Buckwheat noodles
200 gr. champignons
1 carrot
1 bell pepper
1 onion

For the photo, I also added soy sauce, but in the end I cooked it without it.
but as the story progresses I’ll tell you where I wanted to apply it.

Preparation:
Boil the buckwheat noodles until tender (put them in boiling salted water and cook from boiling for 10 minutes).
When ready, drain the noodles in a colander and rinse lightly with cold water.
While the noodles are cooking, prepare the vegetables with mushrooms
Cut the onion into half rings.
Cut the mushrooms large, small ones in half, large ones into 4-6 pieces (depending on the size of the mushrooms).
Cut the pepper into strips.
Cut the carrots into strips (slices).

Fry the onion for a couple of minutes.
Add mushrooms.

Fry for 4 minutes.
Add pepper and carrots.

Fry for 6-8 minutes.
Salt, pepper, mix again.
Add noodles

Fry everything together for a few minutes.

When serving, you can sprinkle with herbs.
At first I wanted to add soy sauce at the end of cooking. And I'm sure it would be very tasty too. But I realized in time that we were eating rice noodles with soy sauce, I didn’t want to repeat myself, and quickly whipped up a sauce of sour cream + crushed garlic + chopped dill.

Bon appetit!!

Of course,
cooking and photos are mine!

Today, I want to offer a recipe for one of the traditional dishes of Japanese cuisine - soba with vegetables and chicken. Soba is noodles made from buckwheat flour. In Japan, the word “Soba” is used to describe different types of thin noodles, so to clarify, buckwheat is called “nihonsoba.” Asians love combining buckwheat noodles with different foods, such as mushrooms, vegetables, legumes, meat or seafood.
My family also loves oriental dishes. Most often, I cook buckwheat noodles in combination with tender chicken breast, champignons, bell peppers, carrots and onions. The product range is very popular and affordable. And the end 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 champignons;
• 1 onion;
• 1 carrot;
• salt, pepper - to taste;
• 50 g soy sauce;
• 1 tbsp. 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 frying pan with vegetable oil until golden brown. Season with spices.

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

4. Place carrots and onions in the frying pan with the meat. Mix. Cook over medium heat for 2-3 minutes.

5. Meanwhile, clean and cut the champignons into slices.

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

7. Then lay out the bell pepper. Add salt, pepper and favorite spices to taste.

8. Place the buckwheat noodles in a pan of boiling salted water. Let it boil for 3-4 minutes (pay attention to the time indicated on the manufacturer’s packaging, stick to it).

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

11. Continue cooking over low heat for 3 minutes, stirring constantly. Cover with a lid and simmer for another 2 minutes.

12. This soba turned out so delicious and aromatic: with chicken, vegetables, and sauce for company! Serve the noodles hot, and top the dish with sesame seeds.
Bon appetit!

1. For a good tasty dish, you need to choose high-quality buckwheat soba noodles. If soba was made only from buckwheat, it would fall apart very quickly. That's why the noodles contain wheat flour. And in some regions of China and Japan, seaweed and green tea are added to soba. But it’s worth paying attention that good quality noodles should contain more than 30% buckwheat flour.
2. You should be careful with salt. Chicken with vegetables should not be thoroughly salted, since the dish comes with a dressing that includes soy sauce. And it itself is very salty.
3. Instead of champignons, you can take shiitake mushrooms, which will fit very harmoniously into a dish like soba with mushrooms.
4. A good addition to vegetables would be green beans (you can use frozen) and celery. And if you like it spicy, then half a chili pepper will make your dish fiery.
5. Any long noodles boiled in a saucepan run the risk of turning into one sticky lump. To prevent this from happening, there is one little trick. Just add a little vegetable oil to a pan of boiling water and follow the time indicated on the package.

The recipe for soba noodles with chicken is not at all complicated, but you will definitely be able to diversify your menu and pamper 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 absolutely delighted!

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

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

11 gr.

Carbohydrates

244 kcal.

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

Since Italy is considered to be the European birthplace of pasta, we will also serve the classic noodle dish in the appropriate style. We even partially use the “Italian” variety of cheese. Choose mushrooms that are medium to small in size.

Ingredients:

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

Step by step recipe

Using a knife, chop two peeled cloves of garlic. After washing, cut the champignons into longitudinal slices.

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

Place oil in a frying pan. After melting over medium heat, add the garlic and mushrooms. Stirring, fry for four minutes, no longer.

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

After heating the mushrooms in the creamy sauce for a minute, add and mix the noodles with them. Warm it up a little again and remove it from the stove.

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

Option 2: Quick recipe for oriental noodles with champignons - a funchose dish

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

Ingredients:

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

How to quickly cook glass noodles with champignons

After pouring the beans into the pan, pour boiling water over them. After waiting for half a minute, put it in a colander and leave it there.

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

Finely chop a large clove of garlic and chop the onion into half rings. Add everything to the mushrooms and continue frying for another four minutes.

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

Place it in a bowl and pour boiling water over the funchose. After waiting for five minutes, drain all the liquid and transfer the noodles to the champignons. After adding salt, heat on low heat.

Option 3: Tender noodles with creamy mushrooms

Manufacturers package pasta most often in 450 grams in small packages. You shouldn’t leave a thin bunch of dry noodles for later; use them all, 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 butter;
• a hundred-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 spoon of starch;
• “Extra” salt, freshly ground pepper and herbs.

How to cook

Place the noodles in salted boiling water and cook over low heat until tender. Meanwhile, peel and finely grate the garlic, dissolve the washed mushrooms into thin slices, and cut the smoked meat into smaller cubes.

Heat the oil higher than usual for sautéing. Fry the brisket until crispy and transfer to a plate on a paper towel to absorb the fat.

Under the frying pan, increase the heat slightly, add, if absolutely necessary, another spoonful of oil. Add garlic and mushrooms and sprinkle with aromatic spices. After stirring for a minute, reduce the temperature to medium, fry the champignons for three minutes, then add salt and lightly pepper.

Stir the starch with cold cream, pour into a frying pan, after boiling, turn the heat even lower and evaporate the gravy by about a third. Add and quickly stir the brisket into the mushrooms. By 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 the gravy and champignons, quickly heat them up and place them in hot plates.

Option 4: Japanese style spicy noodles with mushrooms and chicken

The broth should be very strong, this is important for the richness of the dish. Soy sauce, in addition to its own taste and saltiness, can also enhance the taste of other components. You can't pour too much of it, so make a rich broth from parts such as wings or drumsticks, or better yet, 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 of oil and a little less soy concentrate.

Step by step recipe

Boil the noodles strictly according to the instructions on the package. Rinse it and cover with a colander.

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

The best vessel for our purposes is a wok. If you don’t have such a convenient frying pan, take any massive one or, as a last resort, cook in a pot. Pour in the oil and warm it up a little, put all the products crushed at the previous stage into it.

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.

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

Option 5: Buckwheat noodles with champignons and shrimp

The onion in the original recipe is only purple; choose shrimp that are not fully cooked, but, if possible, only boiled. Their size is not so important for the dish itself; large ones are even worth cutting before adding. Choose them based on ease of cleaning, or better yet, take the advice of the authors of the recipe and purchase already peeled crustaceans.

Ingredients:

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

How to cook

Dissolve the champignons into thin slices, peel the thawed shrimp, and cut off the thickenings from the pea pods with scissors. Also cut the pods themselves into two or three parts. Place a saucepan of water over moderate heat to boil the noodles, but first prepare the mushroom part of the dish.

Finely chop the peeled garlic and onion, place in a preheated frying pan with oil and heat for a couple of minutes until fragrant. Add the mushrooms, stirring, and saute them for no longer than two minutes. Add peas and shrimp, stir over moderate heat until the shrimp meat turns even more pink. Do not overcook, the peas should not lose their bright color.

As soon as you decide that the food has reached the desired condition, sharply reduce the heat to a minimum and raise the frying pan above the stove. Rock it, tilting it from side to side, until the oil stops hissing. Return to the heat and lightly season the food with sauce, add salt and lightly, just for aroma, pepper - the sauce should give the main spiciness.

The noodles cook quickly and become too tender to overcook. Place the buckwheat noodles in lightly salted boiling water, stir very carefully and cook for up to four minutes, not allowing them to become fully cooked. Drain the water from the half-cooked noodles, rinse them and sprinkle with olive oil.

Return the mushroom fry to heat, add butter. Add more than indicated if you think the roast is not juicy enough. Place the noodles in the pan and stir, heat through and serve with tomato slices sprinkled with salt.

Buckwheat noodles and cultivated mushrooms are a great combination. You can take only one variety of mushrooms or all three - it will turn out tasty and original

A simple recipe for buckwheat noodles with mushrooms from Japanese cuisine step by step with photos. Easy to prepare at home in 1 hour 20 minutes. Contains only 231 kilocalories. Author's recipe for Japanese cuisine.

• Preparation time: 12 minutes
• Cooking time: 1 hour 20 minutes
• Calorie Amount: 231 kilocalories
• Number of servings: 12 servings
• Occasion: Meeting with friends, Lunch, Dinner

• Complexity: An easy recipe
• National cuisine: Japanese cuisine
• Type of dish: Second course
• Features: Recipe for a strict vegetarian diet
• Cooking technology: Cooking

Ingredients for nine servings

• 200–300 g buckwheat soba noodles
• 50 g dried shiitake
• 150 g oyster mushrooms
• 150 g champignons
• 1 cm fresh ginger root
• 1 small shallot
• 3 tbsp. l. soy sauce
• dark sesame oil
• chives - onion for serving

Step-by-step preparation

1. Place the dried shiitakes in a small container with a lid. Pour in 1 cup of hot water and close the lid. Let swell for at least 1 hour, preferably 3-4 hours. When the shiitakes swell, remove their stems, but do not throw them away.
2. Also remove the stems from the oyster mushrooms. Place the oyster mushroom stems and shiitake mushrooms in a saucepan. Add a randomly chopped piece of ginger (you don’t have to peel it).
3. Cut the shallot bulb (also without peeling) lengthwise into quarters and add to the saucepan. Place on low heat, bring to a boil, pour in soy sauce. Cook until the liquid has evaporated by half. Remove from heat.
4. Cook noodles in plenty of boiling salted water according to package instructions. Drain in a colander, rinse with cold water and let the noodles dry.
5. Cut shiitakes, oyster mushroom caps and champignons into easy-to-eat, neat pieces. Strain the mushroom broth and combine with all the mushrooms in a wok. Cook over high heat, stirring, 2 minutes.
6. Add noodles to wok, drizzle with sesame oil, let heat through, stirring, 30 seconds. Serve immediately, sprinkled with finely chopped chives.

If you stand out, then in everything... Prefer to regular vegetable oil Altero Golden, a mixture of sunflower oil with olive oil, if you want something classic, or Altero Bouquet with the addition of rose oil if you want to add a touch of grace to your dishes. The elegant Altero bottle with its original triangular shape will become a true decoration of your kitchen and, without a doubt, will become the object of special attention.

Video recipe