Usuba
Buckwheat Noodles with Turkey in Teriyaki
Quick Asian dish with tender turkey, crispy vegetables and buckwheat noodles in a sweet and salty teriyaki sauce. Cooked in one pan and perfect for everyday dinner.
- Total
- 25 min
- Standard serving
- 403.8 g
Ingredients
Total 7
Instructions
- 1
Step 1
Cut the turkey fillet into small cubes.
- 2
Step 2
Measure out 150 grams of teriyaki sauce for marinating the meat. Mix the sauce with sliced turkey and let it sit for 10 minutes.
- 3
Step 3
Chop the zucchini into small cubes.
- 4
Step 4
Slice the ramiro pepper into rings.
- 5
Step 5
Cut the onion into half rings.
- 6
Step 6
Prepare buckwheat noodles for cooking. Bring salted water to a boil.
- 7
Step 7
Put the buckwheat noodles into boiling water and cook according to the package instructions until al dente.
- 8
Step 8
Heat the vegetable oil in a pan. Add the green beans and onion, cook for 5 minutes over high heat.
- 9
Step 9
Add the marinated turkey to the vegetables. Reduce the heat to medium and cook for 5 minutes, stirring occasionally.
- 10
Step 10
Add sliced bell pepper and zucchini. Stir and simmer for 3 minutes.
- 11
Step 11
Place the cooked buckwheat noodles onto the pan with the vegetables and meat.
- 12
Step 12
Pour the remaining teriyaki sauce (150 grams) over the noodles.
- 13
Step 13
Thoroughly mix all ingredients and simmer for another 1–2 minutes until completely heated through.
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