Buckwheat noodle wok with vegetables
Description
The dish is prepared without unnecessary complications. I'll tell you more details below. The finished dish can be served at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Roast the sesame seeds in a dry skillet for about 3–4 minutes. Then set them aside.
- 3
Step 3
For the sauce, combine soy sauce, rice vinegar, orange juice, Jerusalem artichoke syrup (can be substituted with sugar), and starch. Heat over medium heat, then add finely chopped garlic and ginger. Warm until thickened. Add a pinch of salt and ground black pepper.
- 4
Step 4
Wash the bell pepper, remove the seeds and stem, and cut into strips. Slice the mushrooms. Thaw the green beans. Peel the carrots and shred them using a Korean carrot shredder.
- 5
Step 5
Cook the buckwheat noodles according to the instructions in boiling salted water. Then drain the water and rinse the noodles with cold water.
- 6
Step 6
Heat a skillet over medium heat. Sauté the mushrooms until golden brown. Add the bell pepper, green beans, and carrots. Cook the vegetables for about 5-7 minutes. They should remain crisp but become tender.
- 7
Step 7
Combine the vegetables, buckwheat noodles, and sauce. Add sesame oil and season with salt to taste.
- 8
Step 8
Place the noodles with vegetables into a bowl and sprinkle with sesame seeds on top. Enjoy your meal!