Usuba
Soba with Pumpkin and Zucchini
Buckwheat noodles with vegetables cooked in a wok. The vegetables remain crispy, and the noodles absorb the aromatic flavors of the spices. The dish easily adapts to seasonal ingredients and personal preferences.
- Total
- 150 min
- Standard serving
- 220 g
Ingredients
Total 9
Instructions
- 1
Step 1
Prepare the vegetables for cutting.
- 2
Step 2
Prepare buckwheat noodles and green onions.
- 3
Step 3
Cut the pumpkin in half.
- 4
Step 4
Remove the seeds with a spoon.
- 5
Step 5
Cut the pumpkin into slices and peel off the skin.
- 6
Step 6
Cut the pumpkin into medium-sized cubes.
- 7
Step 7
Cut the bell pepper into small pieces.
- 8
Step 8
Cut the zucchini into cubes, like pumpkin.
- 9
Step 9
Put all the vegetables in a wok, add vegetable oil and vegetable seasoning. Mix well.
- 10
Step 10
Salt the vegetables.
- 11
Step 11
Add ground dried garlic.
- 12
Step 12
Cover the wok with a lid and cook the vegetables until al dente so they remain slightly crispy.
- 13
Step 13
Chop the green onions.
- 14
Step 14
Remove the buckwheat noodles from the package and measure out the desired amount.
- 15
Step 15
Pour water into a pot and salt it.
- 16
Step 16
Put the noodles in boiling water.
- 17
Step 17
Cook the noodles until done according to the package instructions.
- 18
Step 18
Remove the cooked noodles from the water without rinsing and add them to the vegetables in the wok.
- 19
Step 19
Mix the noodles with vegetables and add chopped green onions.
- 20
Step 20
Arrange the dish on plates and serve hot.
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