Many people like Japanese noodles with different fillings, called wok. Some prefer egg, others prefer glass, and others prefer buckwheat. Let's try to cook buckwheat wok noodles with seafood.
Pick your recipe
You will need
- - buckwheat noodles;
- - soy sauce;
- - teriyaki sauce;
- - carrot;
- - Bell pepper;
- - avocado;
- - green beans (optional);
- - seafood or chicken;
- - honey.
Instruction manual
1
To prepare a dish that will be as similar to the original as possible, special products are needed. We buy round buckwheat noodles in the store. Usually it is divided into four servings, but one such serving is enough for two. We take the pan and boil, like regular pasta, only a little less in time. As soon as the noodles boil, immediately remove from heat. Usually it becomes ready in 5 minutes over medium heat.
2
Choose the filling for the dish. You can cook with chicken, with fish and with beef according to the same recipe. BUT we will do with seafood. We take a frozen assorted bag (usually it has mussels, squids, shrimps and octopuses) and throw half of the contents into boiling water. Cook over medium heat for ten minutes until cooked, i.e. until they soften and swell. Then we drain the water through a colander.
3
Let's prepare the vegetable filling. Rub the carrots on a coarse grater, cut the sweet pepper into cubes, and cut the avocado into cubes or small rectangles. Those who like green beans can add. Only previously it needs to be boiled. All of this is thrown into a deep greased frying pan and sautéed until the juice and golden crust appear on the avocado. 5 minutes before cooking, pour all this with soy sauce, mix and begin to simmer for 2 minutes. Then add seafood to the pan, mix again and simmer everything together. Do not forget about the small fire!
4
When your filling is stewed, it becomes soft and smelling spicy, then it's time to add buckwheat noodles. Mix everything thoroughly, cover and simmer for 4 minutes over low heat. Then mix again and close the lid for a minute.
5
Add ingredients for interesting notes. We take liquid honey (if sugared, then melt it) and pour it with almost ready wok in the amount of 2-3 tablespoons. Mix. Next, take a wok dressing (the most delicious and versatile is teriyaki sauce) and pour half the bag into a serving of four. Stir, cover, hold on the fire for a minute, then turn it off and let the finished dish stand for another two minutes.