An ideal example of a tasty and quick dish is buckwheat noodles with chicken and vegetables, cooked in a Wok pan. Ancient technology, improved by modern specialists, allows you to instantly create a culinary masterpiece, maximizing the preservation of nutrients in each product.
Whatever your soba (buckwheat noodles) - or store-bought - it will allow you to create a delicious dish that has all the hallmarks of a healthy meal. It’s also great that wok buckwheat noodles with chicken and vegetables can be served either hot or cold - it will always be delicious.
Ingredients:
· buckwheat noodles – 150 gr.;
· chicken fillet (breast) – 1 pc.;
· red paprika – 1 pc.;
· medium-sized carrots – 1 pc.;
· onion – 1 pc.;
· garlic – 3 cloves;
· boiled chilled water – 2 tbsp;
· soy sauce – 3 tbsp;
· honey – 1 tbsp. 
Preparation:
· Boil the soba in a separate container for 5-6 minutes. Place the finished noodles in a colander, rinse with cold water and leave to drain excess liquid.
· While the noodles are cooking, prepare the vegetables: thoroughly wash and chop the pepper into small strips, cut the peeled onion into half rings or quarters, and grate the carrots on a coarse grater.
· Cut the chicken flesh into small pieces.
· Prepare the dressing separately: mix the garlic, soy sauce, honey and water, passed through a press.
· Place fillet pieces into a heated wok pan and fry until golden brown.
· Add vegetables, mix and fry together with meat for another 2-3 minutes.
· Add the dressing, mix thoroughly again and lay out the noodles.
· Stir for a minute, then remove the finished dish from the heat.
Soba does not need to be fried - otherwise it will lose the characteristic nutty flavor that buckwheat flour gives it. In a minute, it will have time to soak in the sauce, meat and vegetable juice.
Before serving, you can sprinkle the dish with sesame seeds or fresh chopped herbs, such as green onions. Lettuce or randomly torn Chinese cabbage leaves would also be good. 
If you don’t have a wok at your disposal, don’t think that it’s not available to you. Try using a traditional sauté pan. It may take longer to fry the food, but it will still taste great.
Today, I want to offer a recipe for one of the traditional dishes of Japanese cuisine - soba with vegetables and chicken. Soba is noodles made from buckwheat flour. In Japan, the word “Soba” is used to describe different types of thin noodles, so to clarify, buckwheat is called “nihonsoba.” Asians love combining buckwheat noodles with different foods, such as mushrooms, vegetables, legumes, meat or seafood.
My family also loves oriental dishes. Most often, I cook buckwheat noodles in combination with tender chicken breast, champignons, bell peppers, carrots and onions. The product range is very popular and affordable. And the end result is a very light, bright and tasty dish - soba noodles with chicken and vegetables!
Ingredients:
- 100 g buckwheat noodles;
- 200 g chicken breast;
- 1 bell pepper;
- 150 g champignons;
- 1 onion;
- 1 carrot;
- salt, pepper - to taste;
- 50 g soy sauce;
- 1 tbsp. l. rice vinegar.
1. Wash the chicken breast in running water, dry it with paper towels and cut into small slices.
2. Fry the meat for 3-4 minutes in a hot frying pan with vegetable oil until golden brown. Season with spices.
3. All vegetables: carrots, onions and bell peppers, washed, peeled and cut into thin strips.
4. Place carrots and onions in the frying pan with the meat. Mix. Cook over medium heat for 2-3 minutes.
5. Meanwhile, clean and cut the champignons into slices.
6. Add mushrooms to chicken with vegetables. Stir and continue to simmer for 5-7 minutes.
7. Then lay out the bell pepper. Add salt, pepper and favorite spices to taste.
8. Place the buckwheat noodles in a pan of boiling salted water. Let it boil for 3-4 minutes (pay attention to the time indicated on the manufacturer’s packaging, stick to it).
9. After cooking, place the soba in a colander and rinse under running water.
11. Continue cooking over low heat for 3 minutes, stirring constantly. Cover with a lid and simmer for another 2 minutes.
12. This soba turned out so delicious and aromatic: with chicken, vegetables, and sauce for company! Serve the noodles hot, and top the dish with sesame seeds.
Bon appetit!
- For a good tasty dish, you need to choose high-quality buckwheat soba noodles. If soba was made only from buckwheat, it would fall apart very quickly. That's why the noodles contain wheat flour. And in some regions of China and Japan, seaweed and green tea are added to soba. But it’s worth paying attention that good quality noodles should contain more than 30% buckwheat flour.
- You should be careful with salt. Chicken with vegetables should not be thoroughly salted, since the dish comes with a dressing that includes soy sauce. And it itself is very salty.
- Instead of champignons, you can take shiitake mushrooms, which will fit very harmoniously into a dish like soba with mushrooms.
- A good addition to vegetables would be green beans (you can use frozen) and celery. And if you like it spicy, then half a chili pepper will make your dish fiery.
- Any long noodles boiled in a saucepan run the risk of turning into one sticky lump. To prevent this from happening, there is one little trick. Just add a little vegetable oil to a pan of boiling water and follow the time indicated on the package.
The recipe for soba noodles with chicken is not at all complicated, but you will definitely be able to diversify your menu and pamper your household!
Did you like the recipe? Next time, be sure to cook rice noodles with beef in sweet and sour sauce, your taste buds will be absolutely delighted!
Noodles made from buckwheat flour have been a fairly frequent guest on our table lately. So, after I tried it at a party, I started cooking it at home, and I had already found many different recipes and added some of my own, since you can’t always easily find the appropriate ingredients (after all, such noodles are the basis of Japanese cuisine).
At first there were doubts that my family would like this product. But, since we all love pasta, soba dishes, which is what Japanese housewives correctly call these noodles, have found their niche in our family menu.
I myself enjoy working with such noodles so much that I even learned how to cook them myself. In principle, there is nothing complicated here, you just need to knead ordinary dough from unusual ingredients and cut it into thin noodles. Although, in my opinion, it’s still easier to just buy soba in a store.
So, from such noodles I prepare a wonderful dish for dinner, which turns out to be nourishing, aromatic and very tasty - buckwheat noodles with chicken and vegetables with soy sauce. And what’s also important is that it cooks very quickly, just 15-20 minutes and a hot, delicious dinner is on the table.
Today I offer a step-by-step recipe with photos for buckwheat noodles with chicken and vegetables. I use chicken as a base, which I marinate and then fry with vegetables. I put boiled noodles on top of this, add sauce and warm up the whole dish a little. 
- chicken meat (fillet) – 1 pc.,
- carrots (medium) – 1 pc.,
- salad pepper – 1 pc.,
- mixed vegetables (frozen) – a handful,
- mushroom (champignon, shiitake), fresh – 50 g,
- soy sauce – 50 ml,
- buckwheat flour noodles – 2 bunches,
- sesame seeds - to taste, optional.
How to cook with photos step by step
Preparation:
We wash the meat, remove any films and dry it. Then carefully cut it into fairly thin long strips.
Pour 30 ml of soy sauce over the meat and marinate for 5-10 minutes (while we prepare the vegetables). 
Peel the carrots and chop them into long strips (you can use a special attachment for Korean carrots for this).
We wash the pepper, dry it and cut it in half, remove the seeds and stalk. Then we cut it into neat thin strips.
We clean the mushrooms from films, wash them and cut them into thin slices. 
Pour oil into a heated frying pan and add carrots. Stirring, fry for about 3 minutes until browned. 
Then add the marinated meat to the carrots and continue cooking for another 2-3 minutes. 
Then we send mushrooms and a handful of frozen vegetables. Fry the mixture for 2-3 minutes. 
Now add pepper and cook for another 1 minute. 
Separately prepare the noodles (how to cook them is written on the package).
At the last moment, add ready-made buckwheat noodles to the meat and vegetables, pour in the sauce (20 ml), stir, heat and serve with
Peel the carrots and grate them on a Korean carrot grater.
Cut the chicken breast into small pieces. There is no need to cut it too finely, but the pieces of meat should not be very large either.
Boil water for cooking noodles, add salt. Place the buckwheat noodles in boiling water and cook for 2-3 minutes from the moment of boiling over low heat. 
Add oil to a frying pan with high sides, heat well and add chopped chicken breast and grated carrots.
Wash the pepper, remove the stem and cut into long pieces. Separate broccoli into florets.
Add peppers and broccoli to the pan. Fry vegetables and breast for 10 minutes over low heat, stirring occasionally.
Salt the chicken pieces with vegetables, add spices to taste, mix and add the prepared buckwheat noodles.
Stir and heat for 3 minutes, then add chopped garlic and mix well again. Cover the pan with a lid, remove from heat and let the dish rest for 3 minutes.
This is how you can easily and quickly prepare buckwheat noodles with chicken and vegetables. The dish turns out very tasty and satisfying, and is served hot.
Bon appetit!