Buckwheat noodles with vegetables

Description

Buckwheat noodles with vegetables - a dish for all occasions! You can take it with you to the office for lunch, on the road or on a picnic. Noodles with vegetables will be approved by vegetarians, fasting and even convinced meat eaters - if you "complicate" this dish with fried pork or chicken. In general, it is truly universal! Another important advantage of noodles with vegetables is the speed of cooking: the whole process takes no more than half an hour. The real dream of a modern person, who often simply does not have enough time for a full meal! And finally, one cannot but note the taste of the dish: neutral buckwheat noodles, in company with vegetables and spices, begin to play with completely new, bright colors.

Cooking

Step 1

Prepare buckwheat noodles. To do this, put it out of the package into a bowl and pour boiling water so that it completely covers the soba. Leave for 10 minutes, then drain in a colander and drain the liquid. Transfer to a bowl, pour in 1 tbsp. l. olive oil and stir.

Step 2

Wash zucchini, bell peppers and chili peppers. Cut the zucchini into slices, both types of pepper - into rings. Heat the remaining oil in a skillet. Fry the zucchini on both sides until browned.

Step 3

Peel the ginger root and garlic cloves, then chop. Add to skillet with fried vegetables. Stir and heat everything together for a minute.

Step 4

Clean the asparagus and chop coarsely. Transfer to vegetables and fry for one minute. Add frozen green peas, soy sauce, sugar, paprika and salt to taste. Stir and cook 4 minutes.

Step 5

Add buckwheat noodles to vegetables in skillet. Mix and heat everything together. Divide among serving bowls and serve immediately. You can decorate with cilantro leaves.