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STIR-FRIED BUCKWHEAT NOODLES WITH VEGETABLES

Johanna & Gabriel
With quick-cooking buckwheat noodles and fresh veggies, this dish is both nutritious and easy to make—perfect for RV cooking on the go!
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 23 minutes
Course Plat principal
Servings 2 people

Ingredients
  

  • 1 pack buckwheat noodles (soba)
  • 1 Zucchini
  • 1 Carrot
  • 1 Red onion
  • 2 cloves Garlic
  • 3 tablespoon Soy sauce
  • 1 tablespoon Olive oil
  • Salt and pepper to taste
  • Sesame seeds for garnish (optional)

Instructions
 

  • Cooking the Noodles: Cook the buckwheat noodles according to the package instructions. Once done, drain and set aside.
  • Preparing the Vegetables: Peel and finely chop the red onion and garlic. Slice the zucchini and carrot into thin strips.
  • Cooking the Vegetables: In a large pan, heat olive oil over medium heat. Add the garlic and onion, sautéing until soft and fragrant.
  • Adding the Vegetables: Stir in the zucchini and carrot. Sauté for 5-7 minutes until the vegetables are tender but still slightly crisp.
  • Combining Everything: Add the cooked noodles to the pan and mix well until everything is evenly combined. Drizzle with soy sauce and toss to coat.
  • Garnish: Serve in bowls and sprinkle with sesame seeds if you have them.