Buckwheat noodles with egg
Description
The recipe won't take much time. Cook the buckwheat noodles according to the instructions on your package. The main thing is not to overcook them. There's no need to salt the water before cooking the noodles, as soy sauce will be added later, which already contains plenty of salt. Instead of green onions, you can use any fresh herbs to your liking. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making buckwheat noodles with egg.
- 2
Step 2
Pour water into a saucepan, bring to a boil, and place the buckwheat noodles in whole lengthwise. If they don't all fit at once, simply submerge one end of the noodles. After just a few minutes, they will begin to soften and sink into the water. Cook the noodles until done. Drain in a colander and rinse under cold water to stop the cooking process. Let the water drain completely, then drizzle with a little oil and mix to prevent the noodles from sticking together.
- 3
Step 3
Break the egg into a bowl, add water, salt, and mix until smooth. Pour vegetable oil into a frying pan and heat. Pour the egg mixture into the pan and cook the omelet on both sides until golden brown. Remove from heat and let cool.
- 4
Step 4
Pour the remaining vegetable oil into a frying pan and heat. Add the cooked buckwheat noodles, drizzle with soy sauce, and mix well.
- 5
Step 5
Chop the green onions and add them to the pan with the noodles.
- 6
Step 6
Cut the egg pancake into thin strips and add to the pan with the noodles and green onions.
- 7
Step 7
Mix everything, heat over medium heat for 3-4 minutes, and serve immediately.
- 8
Step 8
Serve at the table.