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Buckwheat Noodles with Vegetables
A fragrant and healthy Asian-inspired dish featuring buckwheat noodles and fresh vegetables, perfect as a light lunch or a hearty side.
Ingredients
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COMPONENT to taste
- to taste
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Method
Boil the buckwheat noodles in advance until al dente.
Julienne the carrots and finely slice the onion. Sauté in vegetable oil for a couple of minutes until translucent.
Add the julienned bell pepper and green beans, and sauté over medium heat for about three more minutes.
Season the vegetables with soy sauce, a pinch of sugar, and freshly ground black pepper. Taste for salt; if the soy sauce provides enough saltiness, skip the salt, otherwise add just a touch.
Add the noodles to the vegetables, toss to combine, and simmer covered for 3-4 minutes.
Stir in the sesame seeds and finely minced garlic. Toss everything together and turn off the heat.
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