Buckwheat Noodles with Squid and Vegetables

Name: Buckwheat Noodles with Squid and Vegetables
Total time: 15 min
Yield: 4 servings
Cuisine: Asian
Ingredients: Soba noodles; 500 g Squid; 1 pcs Bell pepper; 1 pcs Carrot, Norwegian, raw; Green onion; 1 pcs Coriander (cilantro) leaves, raw; fresh ginger; 2 tbsp Soy sauce; 2 tbsp Teriyaki sauce; Sesame seeds

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🕐 15 min 👁 1 Channel post →

A satisfying yet light dish packed with complex carbs and tender seafood – perfect for a well-balanced lunch.

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Method

Boil the squid for 2 minutes, then cool, rinse, and slice into rings.

Cut the vegetables into thin strips and mince the herbs.

Sauté the vegetables in a pan for 5 minutes.

Add the cooked noodles, soy sauce, and teriyaki, then stir-fry for 2–3 minutes.

Fold in the squid and warm through for another 2 minutes.

Finish with a sprinkle of cilantro, scallions, and sesame seeds.

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Buckwheat Noodles with Squid and Vegetables

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