Buckwheat Noodles with Vegetables
Aromatic, zesty, and delicious - for true food lovers! Buckwheat noodles with vegetables have a bright, memorable flavor that’s hard to resist. This dish is very easy and quite quick to make. Serve it for lunch or dinner.
Updated : 10 March, 2026
Easy
About 20 min.
Ingredients
200 grams
Buckwheat noodles
1
Eggplant
1
Bell pepper
1
Carrot
1
Onion
2
Garlic
0.5 teaspoon
Ginger powder
30 milliliters
Teriyaki sauce
30 milliliters
Soy sauce
12 grams
Starch
1 tablespoon
Vegetable oil
1 teaspoon
Brown sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make buckwheat noodles with vegetables and sauce? Prepare all the necessary ingredients. Choose small vegetables; besides those listed, you can use any others - zucchini, cauliflower or broccoli, peas, green beans. Wash all vegetables well under running water, then pat dry.
Step 2
Slice the eggplant first into planks, then into strips.
Step 3
Remove the stem and seeds from the bell pepper and cut into strips as well.
Step 4
Peel the onion and slice into half-rings.
Step 5
Peel the carrot and cut into batons. It’s best to cut all vegetables similarly in this dish so it looks more appealing.
Step 6
Peel the garlic and mince as finely as possible with a knife or press it through a garlic press.
Step 7
Place a skillet on the heat. Pour in vegetable oil and heat it well. Add the carrot, stir, and let it fry for a couple of minutes. Carrot is the firmest, so it needs a longer cooking time.
Step 8
After a couple of minutes, add the remaining vegetables to the carrot: pepper, onion, eggplant, and garlic. Stir.
Step 9
Stir-fry the vegetables for about 5 minutes over high heat, no longer. They should stay crunchy, so don’t cover with a lid. Once the vegetables are ready, set the skillet aside and start cooking the noodles.
Step 10
Bring water to a boil in a pot and add a little salt. Keep in mind the sauce will be salty, so salt the noodles only lightly. Add the noodles, stir so they don’t stick to the bottom, and cook for the time on the package. Mine took about 7 minutes. The noodles shouldn’t overcook - keep them slightly firm.
Step 11
While the noodles cook, make the sauce. Mix the starch and sugar, then pour in soy sauce. Stir until smooth.
Step 12
Drain the noodles in a colander, then add them to the skillet with the vegetables. I transferred them directly from the pot using a spaghetti server.
Step 13
Add ginger, soy sauce, and teriyaki sauce. Mix well.
Step 14
Keep the noodles on the heat for about 2 minutes so the flavors blend. Serve immediately - the noodles are best fresh and hot. Sprinkle with sesame seeds when serving. Enjoy your meal!
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