In different provinces of Japan it is called differently: some - just soba, some - nihonsoba, and sometimes kake-soba. All this is about buckwheat noodles, which can often be found in the Land of the Rising Sun on almost every corner. Buckwheat noodles with beef and vegetables are fast food in Asian countries, like hot dogs in America and pancakes in Russia, but they can also be served in the most expensive restaurants. Some people are confused by the unsightly dark color that buckwheat flour gives, but once you try this dish, you can become a fan for life.
Recipe - base with meat
Almost every second dish has a basic recipe, from which all subsequent variations, improvisations and other versions of the dish originate, in which the cook expresses himself as he wants. The recipe for buckwheat noodles with beef is no exception: the main ingredients, which are 98% always found in this dish, are:
meat fillet (250 gr.);
buckwheat noodles (200 gr.);
Chinese cabbage (14 forks);
sweet peppers, often of different colors (12 pcs.). Sometimes it is replaced with carrots (12 pcs.), or both vegetables are used;
soy sauce (3 -4 tbsp.);
spices: garlic, black pepper, ground ginger (12 tsp each);
vegetable oil for frying (in Asia, usually sesame) - 2-3 tbsp. l.
Usually the chef uses the ratio of products “by eye”, guided by his taste preferences or the wishes of the customer, but most often the noodles and meat have relatively the same weight. No salt is used because real soy sauce is a great substitute.
How to prepare soba with beef?
One of the essential conditions for preparing buckwheat noodles with beef is a wok. This is a special spherical frying pan, thanks to which the products are evenly and very quickly fried over high heat: the outside has a ruddy color, and the inside has a slight crunch, indicating that the product is in an “al dente” state, that is, half-raw. This is a must for vegetables prepared in Asia. When cooked in this way, the meat does not lose its juiciness, since it does not have time to release its juices to the oil during frying, so the entire process of preparing buckwheat noodles with beef rarely takes more than 15 minutes. If the cook cooks simultaneously in several dishes at once, then no more than eight minutes. This is one of the wonders of Asian cuisine: fast, healthy and very tasty.
Step-by-step preparation
At the beginning of cooking, you need to chop all the ingredients so that you can do everything on time, because cutting vegetables and simultaneously stirring the contents of the wok is not very convenient. So:
Beef for buckwheat noodles is usually cut into thin small strips, very reminiscent of cuts for beef stroganoff. Blanch the resulting pieces for three minutes, drain in a colander. You can immediately sprinkle them with spices so that they absorb their spirit, or you can sprinkle them later during the frying process.
Heat the oil in a wok pan, fry the garlic in it until fragrant and add the beef. Fry the meat over high heat for 4 -5 minutes, and then add the pepper, cut into thin strips and carrots, chopped on a Korean vegetable grater.
After one to two minutes of frying with continuous stirring, add Chinese cabbage, cut into large cubes, into the wok; it is better not to use the part with veins. Pour soy sauce over everything and simmer for about three more minutes.
Place the pre-cooked buckwheat noodles for beef in a common bowl, mix carefully and turn off the heat. Let sit for a couple of minutes and serve immediately. When cooled, this dish loses its taste value, although most soba admirers insist on the opposite.
Beef with go and sesame sauce
500 grams of beef fillet;
12 pcs. carrots, zucchini (or zucchini), red bell pepper;
200 grams of soba (asians call buckwheat noodles);
160 grams of green beans (can be frozen);
2 -3 cloves of garlic;
12 tsp. grated ginger;
3-4 tbsp. teriyaki spoons;
1 tsp. without light sesame top;
a pinch of ground chili pepper;
4 tbsp. l. sesame oil for frying (if not, use olive oil).
A small bunch of green onions is also useful for decorating the finished dish: it is often used in Asian cuisine.
How to cook?
First of all, boil the noodles; usually the packaging indicates exact instructions and cooking time, depending on the thickness of the noodles themselves. As a rule, it rarely cooks for more than eight minutes. After it is ready, be sure to rinse it with cold water to prevent it from sticking. While the noodles are cooking, you can cut the meat into strips, freeing it from veins. Cut the zucchini and pepper into strips, chop the carrots on a special grater.
Next, fry the sesame seeds in a dry frying pan until light golden brown, pour into a plate, and pour oil into the frying pan. Place chopped garlic there and fry until fragrant. Add the beef and chilli and cook over high heat for three to five minutes, stirring occasionally to ensure even browning. Next, add the vegetables one by one, with a time interval of one minute, giving them the opportunity to lightly fry:
green beans;
Bell pepper;
It is important not to overcook vegetables, because they should retain their natural color. At the end, pour in the teriyaki sauce, add the prepared noodles and half a portion of sesame seeds, mix well and simmer for no more than a minute. Then transfer to a serving plate, sprinkle with remaining sesame seeds and finely chopped green onions.
Some useful cooking tips
Most recipes for buckwheat noodles with beef involve using it as a second course, but if you dilute it with broth before serving, you can get an appetizing and satisfying soup. It is often eaten in this form in China and Taiwan. Therefore, by preparing such noodles, you can get two dishes at once: the first and the second.
If you use mushrooms instead of meat, then vegetarians can use this dish in their diet, because buckwheat noodles with vegetables are quite filling even without meat.
It happens that among the kitchen utensils there is no frying pan - a wok, then you can use a regular one with a thick bottom (cast iron is ideal) or a saucepan for roasting poultry in the oven. The peculiarity of using this cookware is that it does not allow food to burn, despite the fact that high heat is used.
On a note
Asian noodles are often served with a fried egg, which is placed on top of the contents of the plate. At the same time, it must have the correct rounded shape, since the aesthetics of the dish for Easterners is as important as its taste.
Ingredients:
- buckwheat noodles (soba) – 100 g;
- boneless beef – 300 g;
- onion – 1 pc.;
- carrots (not large) – 1 pc.;
- sweet pepper (not big) – 1 pc.;
- vegetable oil – 50 g;
- soy sauce – 2 tbsp. l.;
- rice vinegar (you can also use wine vinegar) – 1 tsp;
- salt, black pepper - to taste.
Recipe for buckwheat noodles with beef and vegetables
1. It is better to choose younger beef; it will be good if you get tender veal. The meat should be red-pink in color. Try to choose the kidney part - it is the most tender. We wash the beef under running water and dry it. Cut into small pieces, 2-3 cm thick.
Advice. If the beef is not as tender, the meat may turn out tough. To avoid this, you can fill it with cola for half an hour (half a glass is enough) or squeeze a quarter of a lime into it.
2. Place the beef in a hot frying pan with vegetable oil. Season with spices to taste, for example, a mixture of peppers, and fry over high heat for 3-5 minutes until golden brown. Do not add salt, this will only make the beef tougher (later the salt will compensate for the soy sauce). Then reduce the heat, cover with a lid and simmer for 20-25 minutes (and to prevent the meat from burning, pour in 100 milliliters of water).
3. Peel the onions, rinse and cut into thin slices. You can add a little paprika or turmeric to make the onions golden or amber in color. Fry in a hot frying pan with refined vegetable oil for literally half a minute over medium heat.
4. Wash the bell pepper, peel it and cut it into small pieces. Add to the fried onions. Continue cooking for 3-4 minutes over medium heat, stirring constantly.
Important! There is no need to bring vegetables to readiness. Both the onions and bell peppers should remain slightly crispy.
5. Prepare a portion (100 g) of buckwheat noodles.
6. Fill a saucepan with water and place it on high heat. The water does not need to be salted, since the dish will later be seasoned with salty soy sauce. When the water boils, add the noodles and boil for 2-3 minutes.
7. After the noodles are cooked, you need to rinse them under ice-cold running water. Add it along with pieces of stewed meat to fried vegetables. Stir and continue cooking over low heat for 2-3 minutes.
8. Then add soy sauce and rice vinegar. Mix thoroughly and simmer with the lid closed for another 1 minute. Remove from heat.
Fragrant buckwheat noodles with beef and vegetables will take pride of place on any holiday table, and the pleasant taste of the dish will be remembered by the taste buds for a long time! Bon appetit! All lovers of Asian cuisine will definitely love this funchose salad with Korean carrots.
Recently, more and more establishments have appeared in Russia specializing in the preparation of various types of WOK noodles. However, not all cooks know how to handle different types of noodles and what is best to prepare from them. Today the Culinary League brings to your attention 5 step-by-step recipes for wok noodles at home! There are a great many of them on the Internet, but the Culinary League offers you only the best wok noodle recipes with photos!
Recipe for buckwheat soba noodles with beef and vegetables
Ingredients:
- Buckwheat noodles - 1 pack.
- Beef - 300 gr.
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 3 teeth.
- Green beans - 200 gr.
- Bell pepper - 2 pcs.
- Chili pepper - 1 pc.
- Salt and pepper to taste.
- Vegetable oil for frying.
Preparation:
Rinse and trim the beef and cut into thin strips. Peel the garlic and cut into halves, the onion into half rings, and the pepper into thin strips. Peel the carrots and grate them on a fine grater. Boil the noodles according to the instructions on the package and drain in a colander. In a wok or thick-walled frying pan, heat 2 tbsp. vegetable oil, add garlic and meat. Fry until the meat is completely cooked, after which you can remove the garlic. Place the finished meat on a plate, and add the prepared vegetables to the wok. Fry the vegetables for 10 minutes, then add the meat to the vegetables and keep on the fire for another 5 minutes. Place the noodles on a plate and cover with meat and vegetables.
Recipe for egg ramen noodles with pork in soy sauce
Ingredients:
- Egg noodles - 150 gr.
- Pork - 150 gr.
- Red onion - 1 pc.
- Bell pepper - 1 pc.
- White cabbage - 100 gr.
- Carrots - 1 pc.
- Garlic - 2 cloves.
- Soy sauce - 2 tbsp.
- Salt and pepper to taste.
- Oyster sauce - 2 tbsp.
- Vinegar - 1 tbsp.
- Vegetable oil - 1 tbsp.
- Sesame oil - 2 tbsp.
Preparation:
Boil the noodles until half cooked and transfer to a colander. Wash and cut all ingredients into strips or half rings. Place the wok over high heat, add some oil and let it heat up. Place garlic in the wok, after 3 minutes add onions and carrots, after another 3 minutes cabbage and pepper. Stir the vegetables constantly while frying. After five minutes, transfer the vegetables to a plate and add the meat to the wok. After 5 minutes, mix meat and vegetables, add spices. Add noodles to vegetables and meat, season with sesame oil, mix thoroughly and fry until cooked.
Recipe for funchoza glass noodles with seafood
Ingredients:
- Funchoza - 400 gr.
- Mussels - 50 gr.
- Shrimp - 200 gr.
- Leeks - 2 pcs.
- Onions - 1 pc.
- Champignons - 100 gr.
- Soy sauce - ½ tbsp.
- Sunflower oil - 30 ml.
- Salt and spices to taste.
Preparation:
Boil water, remove from heat, add salt and place noodles in it for 5 minutes, then transfer to a colander and rinse with cold water. Rinse the mussels and place in boiling water for 5 minutes. Boil the shrimp for 3 minutes in boiling water, then let them sit covered for 7 minutes. Wash the champignons and cut into quarters, boil for 20 minutes over medium heat, and when ready, transfer them to a colander. Chop the onion and place in a pre-oiled and preheated frying pan, add the mushrooms. After 10 minutes, add the boiled seafood to the mushrooms and onions, seasoning with soy sauce. Simmer for half an hour over low heat, then add the noodles to the filling and mix thoroughly. Before serving, sprinkle with finely chopped leeks.
Recipe for wheat noodles udon with chicken teriyaki
Ingredients:
- Chicken fillet - 500 gr.
- Sweet pepper - 1 pc.
- Teriyaki sauce - 150 ml.
- Leek - to taste
- Canned corn - 50 gr.
- Sesame - 10 gr.
- Carrots - 70 gr.
- Udon noodles - 250 gr.
- Green onion - 30 gr.
- Soy sauce - 50 ml.
Preparation:
Cut the fillet into small pieces and fry over high heat. Cut the carrots and pepper into strips. After the crust appears, pour 50 g onto the chicken. teriyaki sauce and let caramelize. Add carrots and peppers to the chicken, pour over the rest of the sauce, and fry over medium heat. Throw the noodles into boiling water, add salt and cook for 5 minutes. Place the noodles in a frying pan with other ingredients, add corn, onions and leeks, pour over soy sauce. Sprinkle with sesame seeds before serving.
Asian Rice Noodles with Vegetables Recipe
Ingredients:
- Rice noodles - 150 gr.
- Champignons - 250 gr.
- Bell pepper - 1 pc.
- Chili pepper - 1 pc.
- Zucchini - ½ pc.
- Ginger - 10 cm.
- Garlic - 3 teeth.
- Soy sauce - 6 tbsp.
- Oyster sauce - 2 tbsp.
- Rice vinegar - 1 tbsp.
- Cane sugar - 1 tbsp.
- Starch - 2 tsp.
- Sesame oil - 2 tbsp.
- Vegetable oil - 3 tbsp.
- Sesame - 2 tbsp.
- Cilantro - a bunch.
Preparation:
Boil the noodles according to package instructions and chop the cilantro. Prepare the vegetables and sauce in advance, as they need to be added to the pan one after another. Peel the champignons and cut into slices, cut the pepper into strips, remove the seeds from the chili and chop thinly, chop the zucchini into strips, peel and chop the ginger, pass the garlic through a garlic press. In a deep bowl, mix soy sauce, oyster sauce, rice vinegar and sugar. Add starch. Heat the oil, then add the ginger and garlic, pour in the sauce and let sit for 30 seconds. Next, add the peppers, followed by the mushrooms, zucchini, sesame seeds, noodles and another minute of cooking! Sprinkle with cilantro before serving.
Do you like woks? Share your favorite wok noodle recipe with other Culinary League participants! By the way, the site has already posted several excellent dishes on this topic:
Glass Chinese noodles with shrimp and vegetables
You don’t have to order wok noodles from a restaurant when you can cook them at home;) There are many ways to prepare glass noodles with shrimp, there are also plenty of recipes with photos on the Internet, and I’m offering you mine!
Chinese style beef, carrot and mushroom noodles
Do you want to diversify your menu with some colorful, but not too difficult to prepare, second course? If so, you might be interested in this recipe for Chinese-style noodles, which are very reminiscent of traditional American-Chinese boxed noodles from fast food restaurants. Depending on your preferences, you can change the ingredients, for example, adding chicken instead of beef, and green beans and asparagus instead of carrots and mushrooms. Proportions are given for 3 medium or 4 small servings.
Japanese cuisine is rapidly conquering European spaces, an example of this is soba noodles - a national dish based on buckwheat flour. Made by hand, it is tasty, healthy and highly nutritious. Achieving perfection in cooking is not easy: it requires endurance and patience, characteristic of the masters of the land of the “rising sun”.
How to cook soba noodles at home?
Japanese soba noodles require skill and skill. Traditional dough mixed with buckwheat flour does not have gluten, and therefore breaks, crumbles and dries quickly. Fortunately, some recipes allow the addition of wheat, thanks to which the mass is retained. You can practice with this composition at home.
- Soba noodles include three ingredients: buckwheat flour, a handful of wheat flour, and warm water. Kneaded until elastic, they form the basis for rolling and cutting into strips.
- When rolling out the dough, do not skimp on buckwheat flour - sprinkle generously so that the dough does not stick to the surface.
- The noodles are boiled, cooled immediately and served.
Buckwheat noodles are one of the most popular Japanese dishes, a source of slimness and longevity. It is based on buckwheat ground into flour, which has beneficial properties and the presence of enzymes that promote rapid digestion. This product should be included in your diet by preparing it yourself in your home kitchen.
Ingredients:
- buckwheat flour - 300 g;
- wheat flour - 100 g;
- water - 80 ml.
Preparation
- Sift both types of flour onto the table, make a well and pour in water.
- Knead the mixture until elastic, roll into a ball and set aside for 10 minutes.
- Sprinkle the surface of the table with flour and roll out the dough into a thin layer.
- Fold it in thirds and cut it into thin strips with a knife.
- Shake off excess flour and cook for 2 minutes.
Soba noodles with chicken
Soba noodles with chicken and vegetables are a worthy replacement for high-calorie dishes with wheat pasta. Nutritious and healthy food clearly demonstrates how simple and high-quality products can deliciously and beautifully diversify the daily diet, without requiring tedious time spent near the stove and without impacting the family budget.
Ingredients:
- broth - 100 ml;
- soy sauce - 3 tbsp. spoons;
- rice vinegar - 1 teaspoon;
- buckwheat noodles - 300 g;
- chicken fillet - 350 g;
- broccoli - 100 g;
- bell pepper - 1 pc.;
- carrots - 1 pc.;
- sesame - a handful.
Preparation
- Mix broth, sauce, vinegar.
- Fry vegetables and chicken fillet.
- Add the sauce for the soba noodles, lay them out and keep them on the fire, stirring.
- When serving chicken soba noodles, garnish with sesame seeds.
Soba noodles with beef and vegetables - recipe
Soba noodles with beef is a dish that characterizes Asian cuisine, where preference is given to simplicity, speed and impeccable taste. You can achieve perfection if you have several components: a wok pan and the right recipe, which is based on nutritious soba and fresh beef that is equally healthy.
Ingredients:
- noodles - 400 g;
- beef - 350 g;
- pepper - 2 pcs.;
- green beans - 150 g;
- carrots - 1 pc.;
- onion - 1 pc.;
- chili pepper - 1 pc.
Preparation
- Cut vegetables and meat into thin bars.
- Fry the meat in a hot wok.
- Add the vegetables and after 3 minutes the cooked noodles.
- Warm up on fire.
Soba noodles with seafood - recipe
Soba noodles with shrimp are an ideal gastronomic combination for those who love seafood and experiment with their presentation. In this dish, the noodles lose their bland taste and, thanks to the spicy dressings, harmonize perfectly with the shrimp meat and vegetables. Low-calorie foods will not spoil your waistline and will diversify your diet.
Ingredients:
- noodles - 150 g;
- shrimp - 200 g;
- carrots - 1 pc.;
- Chinese cabbage - 100 g;
- rice vinegar - 1 teaspoon;
- soy sauce - 1 tbsp. spoon.
Preparation
- Cook the noodles.
- Chop the cabbage and carrots.
- Fry the shrimp and vegetables, pour in the sauce and vinegar.
- Add noodles, heat through, sprinkle with sesame seeds.
- Soba noodles are served immediately.
Soba noodles with pork are the dream of every housewife who wants to amaze her household and guests with overseas novelties without wasting time. The universal dish is prepared in a quarter of an hour, and provides the opportunity to experiment with sauces and vegetables, with which you can change the taste and appearance every day, achieving perfection every time.
Ingredients:
- noodles - 150 g;
- pork - 200 g;
- carrots - 1 pc.;
- clove of garlic - 4 pcs.;
- Tonkatsu sauce - 2 tbsp. spoons.
Preparation
- Cook the noodles for 3 minutes.
- Cut the pork and carrots into strips and fry.
- Add garlic, sauce, noodles and simmer.
Soba noodles with teriyaki sauce
- a popular Asian dish in which the main place is given to dressing. The aromatic salty-sweet sauce can change the taste of any component and is often combined with meat, fish and vegetables. In this recipe, it has an excellent effect on bland chicken and noodles, adding piquancy without the participation of other products. Ingredients:
- noodles - 250 g;
- chicken fillet - 350 g;
- Teriyaki sauce - 3 tbsp. spoons;
- bell pepper - 2 pcs.;
- onion - 1 pc.;
- ginger - 1/2 pcs.;
- clove of garlic - 3 pcs.
Preparation
- Sweat the onion, ginger and garlic in a frying pan.
- Add chicken pieces and fry.
- Place the pepper, pour in the sauce and simmer for 5 minutes.
- Boil the noodles and combine with the mixture.
- Spicy soba noodles are fried for 3 minutes.
Soba noodles with vegetables - recipe
Soba noodles with vegetables will add to the list of hearty and healthy recipes for every day. Light and nutritious, it will fit well into both the menu and the menu of healthy food fans, delighting with quick cooking and options for vegetables chosen according to taste preferences. A nice feature is that the dish is harmonious both hot and chilled.
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