Buckwheat noodles

Buckwheat noodles, or noodles, are a traditional dish of Japanese cuisine, known since the 16th century and produced on the basis of buckwheat flour. The gray-brown color of this noodle is not particularly attractive, but the taste is just wonderful. To the table, it is often served with sauce on a special dish, without broth chilled or as a noodle soup with hot broth.

Noodles are made from buckwheat flour with wheat flour, since the product made from pure buckwheat flour will be too boiled. According to the standards existing in Japan, in order for noodles to be called buckwheat, the content of flour of the same name should be 30% or more in it. Growing buckwheat in Japan began in the III century. BC, but to cook and eat buckwheat noodles Japanese have only recently - several centuries ago. However, the soba noodles already had time to fall in love with them, yielding to the popularity unless rice. In Japan, buckwheat flour noodles are very popular as fast food, they are sold literally at every corner.

Buckwheat noodles are prepared easily and quickly, being a universal product. It can be eaten cold and hot, as a side dish and main course, in salad, in soup, cooked, baked and fried, with and without sauce. The most appetizing, delicious and tender is considered to be "pure" buckwheat noodles, cooked without additives. Cooking soba noodles should be done with great care, as this is a very fragile product. It is very thin and long noodles, it has a peculiar shade and soft taste, it is good as a seasoning for cold dishes from poultry and meat, in cold vegetable and meat salads.

Buckwheat noodles: a recipe for cooking.

Ingredients: 250 grams of buckwheat noodles, ginger root (note 4-5 cm), one medium carrot, green onion - 4 stems with bulbs. For sauce: 350 ml. Broth, 5 tbsp. L. Sweet rice wine, 130 ml. Soy sauce, salt, pepper. For decoration: pickled ginger.

The root of ginger and carrots should be washed and cleaned, green onion washed and peeled. Boil the water and dip the soba noodles into it, when the water boils, you need to add 250-300 ml. Cold boiled water and boil again. After this, cook the noodles for a few more minutes and throw them back in a colander, then you need to rinse it and allow the water to drain off. Carrot and ginger cut into thin strips, onion - thin rings, blanch vegetables in boiling water for about 30 seconds, drain the water and place them in a bowl with cold water. Once the vegetables have cooled, the water must be drained. Meanwhile, prepare the sauce, for this mix in a small saucepan broth, soy sauce, wine, salt and pepper, boil and chill. Sauce should be poured into flat wide bowls before serving.

Noodles gently mix with carrots, onions and ginger, spread over the bowls, decorate with pickled ginger.

Buckwheat noodles with vegetables.

Ingredients: 400 grams of buckwheat noodles, one small zucchini, one onion, one eggplant, green onions, celery, 3 tbsp. Spoons of sweet and sour sauce and vegetable oil.

Boil noodles according to the instructions in the salted water until cooked, then pour into a colander and cover with foil. Zucchini and eggplant wash and cut into pieces 2 by 2 centimeters. Heat the oil in a frying pan, fry the vegetables on high heat to lightly brown, but do not become soft. Add them sweet and sour sauce and green onions, mix, serve with noodles. It is quite appropriate in this dish, chili pepper and soy sauce.

At present, there are dried or frozen semi-finished products of buckwheat noodles, however, more and more housewives prepare buckwheat noodles with their own hands at home from their own purchased products. Preparing noodles is a difficult and time-consuming process, but it's worth it.