After a hard day's work, few people want to spend the evening around the stove. Economical housewives prepare dinner in advance, but even the most beloved dish will get boring if you eat it several days in a row. And, of course, the taste of just cooked treats does not compare to the heated one.
We suggest making a delicious dinner, spending no more than half an hour on it. That's how long it takes to create a complete noodle-based dish. Compared to Italian pasta, it takes much less time to cook. In as little as 3 minutes you'll have the finished ingredient.
Soba with beef and stir-fry
vegetables
The secret of this dish is the stir-fry technique: cut noodles into thin strips and quickly fry in hot oil. Do not forget to stir the ingredients all the time. All vegetables have to be prepared in advance, because there is no time to do it during cooking. Or you can save time and effort by buying ready-made frozen Asian-style mix.
Ingredients:
buckwheat noodles - 300 g
beef - 300 g
vegetable mix - 500 g
soya sauce - 300 ml
starch - 2 tsp.
olive oil - 2 tablespoons
black pepper - 1 pinch
Method of preparation:
Cut the beef into thin strips, pour 50 ml of soy sauce and leave for 5-7 minutes.
In another bowl mix the remaining soy sauce and starch.
Prepare the noodles. Boil them in boiling water for no more than 3 minutes. The product already contains salt, so there is no need to add the spice to the water.
Flip the noodles on a sieve and cool with ice water. This way you will stop the cooking process.
Well heat a frying pan, add olive oil and wait for it to heat up.
On high heat fry the beef until golden brown. It is better to portion the meat so that it roasts, and not stews in its own juice.
Also portion fry the vegetables. It is desirable to preserve their crispy core.
Mix meat and vegetables in a frying pan, pour soy sauce with starch, add pepper and stew for 1 minute.
Add noodles, mix well and stew for 1 more minute. During this time the soba will absorb the sauce and become even more tender and tasty.
Udon with chicken, vegetables and tofu in teriyaki sauce
Udon is characterized by its neutral flavor and broader noodle shape, so it is often added to dishes with a bright broth or complex sauce. Thanks to its porous texture, the product quickly absorbs the mouthwatering notes of seasonings and spices.
Ingredients:
chicken fillet - 1 pc.
tofu - 100 gr
carrots - 1 pc
sweet pepper - 1 pc
udon noodles - 300 g
teriyaki sauce - 2 tbsp.
soy sauce - 4 tbsp.
vegetable oil - 1 tbsp.
Preparation method:
Cook the noodles for 1 minute less than indicated on the package. Drain the water, saving one bucket of liquid.
Return udon to a colander and rinse with cold water to stop boiling.
Slice carrots and peppers into julienne strips and tofu into small pieces.
Cut the chicken breast lengthwise into two pieces and shred each into thin slices.
Well heat a frying pan, and then heat vegetable oil in it.
Fry the breast, vegetables and tofu in batches over moderate heat.
Put all the fried meat into the frying pan, add the noodles and any water you may have saved from cooking the udon. Sauté until the noodles have absorbed all the liquid.
Add teriyaki and soy sauce, stir well and simmer for 30 seconds.
Garnish with sesame seeds or fresh herbs if desired.
Homemade noodles with chicken, oyster mushrooms and broccoli
Just the word "homemade" makes the dish more appetizing! Really, making the noodles will take all the half an hour we have.
Ingredients:
chicken fillet - 500 g
homemade noodles - 300 g
leeks - 1 pc
broccoli - 200 g
oyster mushrooms - 200 g
soy sauce - 4 tbsp.
olive oil - 4 tbsp.
Preparation method:
Take the white part of the leek and slice it into thin rings.
Cut the broccoli into florets and the mushrooms into small pieces.
Cut the chicken fillet into small slices. The approximate size of a slice is 1x3 cm.
Heat vegetable oil in a deep frying pan and fry the chicken filet together with the onions.
Cook the noodles, following the instructions on the package. Drain the water and save a couple of ladles.
Add broccoli and oyster mushrooms to the chicken and onions. Fry for 2-3 minutes, and then add 1 ladle of water left over from cooking the noodles. Braise for 10 minutes.
Transfer the noodles to the pan and stir. Add more liquid, if you want.
Pour in soy sauce and simmer for a couple more minutes.
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