How long to cook noodles - recipe, cooking rules, exact time, what water to put in and what to do to prevent them from sticking together

Noodles

Buckwheat noodles - recipes for cooking and serving

Buckwheat noodles

Noodles

Buckwheat noodles are now on the wave of popularity. This dish is eagerly eaten in food courts all over the world. But do you know how easy it is to prepare it at home? You can choose the fillings for the noodles yourself, and at the same time adjust the proportions to suit yourself. Delicious, satisfying recipes for special soba are in our new selection.

Buckwheat noodles or soba - what is it?

At the time of universal love for Japanese cuisine, the whole world recognized soba - thin noodles made from buckwheat. Soba comes from Japan, where it began to be actively eaten in the mid-16th century. Today, in the Land of the Rising Sun, any thin noodles are called so. Some regions, such as Okinawa, call it plain egg noodles and call buckwheat noodles nihonsoba.

Buckwheat flour itself is not sticky, so any soba always contains different proportions of wheat flour and buckwheat flour: it all depends on the integrity of the manufacturer.

To control producers in Japanese agriculture, a kind of “GOST” has been introduced - it has the right to noodles, where the buckwheat content is not less than 30%.

Soba is very versatile: it can be eaten either cold or hot. In Japan, soba is always served with tsuyu sauce (tsuyu consists of mirin wine, katsuobushi tuna sauce, sake and soy sauce). Sometimes it is eaten with broth in the form of a thick noodle soup with pieces of fish or meat. Of course, you can set a goal and cook soba at home, but we suggest saving time and buying a pack at the supermarket and boiling it according to the instructions on the package.

Buckwheat noodles - preparing food and dishes

Buckwheat is a valuable and important product for those who always adhere to a proper and healthy diet. All dishes prepared with it are rich in vitamins and minerals. This is precisely why buckwheat noodles are so popular, which are quite easy to prepare at home if you have buckwheat flour on hand.

Buckwheat noodles are a popular dish in Asia, especially China and Japan, and as you know, these countries are famous for healthy food. These noodles differ from ordinary noodles in that they are made from buckwheat flour or with a small addition of wheat flour.

Buckwheat is a very necessary and healthy product for the body. Buckwheat noodles are also very healthy. First of all, because it is very easy for the digestive tract, and it also contains a lot of useful vitamins, trace elements and minerals.

The technology for making buckwheat noodles is not that complicated, so it can be prepared at home, but you can also buy it in the store (called “soba”).

To cook delicious buckwheat noodles, you need to know how to do it correctly, because these noodles are very tender and can boil over. To make soba easier to cook, they began to add a small amount of wheat flour to it, then it does not boil so much.

If you want to make your own noodles, you need to know that it will take some physical effort. After all, buckwheat flour is kneaded worse than ordinary wheat flour. But there are benefits from it, what a good exercise for the arms and shoulders.

Buckwheat noodles can be prepared in different ways. It can be served as a side dish, as a first course (noodle soup), added to a salad, made into casseroles, or seasoned with sauce. Also, it is very tasty both hot and chilled.

Buckwheat noodles do not contain fat and, therefore, you can eat them and not be afraid of gaining weight, unlike ordinary pasta. Especially if the noodles contain only buckwheat flour, and this is an exclusively dietary product.

To prepare buckwheat noodles we will need:

• 0.5 kg buckwheat flour;
• 0.22 kg wheat flour;
• 250ml water (hot).

Well, let's begin. Take a container and pour both buckwheat and wheat flour into it. Mix everything well.

Now add half the hot water and mix our dough. Later add the rest of the water and continue kneading.

Having finished kneading, we divide our dough into several parts, from which we roll into small balls. Now let our koloboks stand for half an hour.

After half an hour, roll out our koloboks so that the width of the rolled dough is half as long as it is, and the thickness is no more than 3 mm. And so each bun, while placing each rolled pancake on top of each other.

Let's move on to the most important stage, you need to very carefully cut thin strips of 3mm. Once you're done cutting, you can safely start cooking or freeze for later.

Now you can safely conquer Japanese cuisine!!!

Like many other cereals, buckwheat has many advantages. Doctors advise consuming it regularly. But, oddly enough, there are some factors that do not allow you to eat buckwheat. Although buckwheat is a very healthy product, let’s learn about it in more detail.

They started growing buckwheat on our territory a very long time ago, and even then it was held in high esteem. In general, our ancestors had a positive attitude towards porridge, which is why there are so many proverbs and sayings.

Buckwheat is one of the first in the ranking for beneficial properties. And all because of the high content in it of microelements, vitamins and minerals necessary for our body. It contains a whole range of useful substances: vitamins B1, B6, B2, B9, vitamin E, iron, copper, phosphorus, iodine and calcium.

And amino acids, with a special structure, on the contrary, help improve the functioning of the body and metabolism. That is, if you want to lose weight, buckwheat can help you.

Buckwheat contains fiber, which is so necessary for vision. Because of all these beneficial properties, buckwheat is recommended for everyone: children, adults, the elderly and sick people. Therefore, buckwheat porridge is often prepared in kindergartens, schools, hospitals, and sanatoriums.

Buckwheat is very useful for many diseases, especially those related to the heart and blood vessels. Buckwheat is also very good as a cereal, because its storage does not require special conditions. Like all cereals, it should be stored in a cool, dark place in a glass jar.

But buckwheat also has, so to speak, “contraindications.” Buckwheat affects blood clotting (cannot be consumed if there is increased blood clotting).

And also its use for some people can affect the stomach, because all people are different and everyone reacts differently to all foods. Some may even develop allergies, but such cases are quite rare.

Buckwheat, porridges made from it, casseroles, soups and much more are often found in modern cuisine. And in Asia, just like here today, buckwheat flour is often used. But over time, they somehow forgot about it and began to use only wheat. But buckwheat flour is much healthier.

Buckwheat flour can completely replace wheat flour. You can also use it to make delicious pies, pancakes, pancakes, and even dumplings with dumplings. Buckwheat flour can be found on store shelves, or you can make it yourself.

To do this, you just need to rinse the buckwheat and grind it to the consistency of flour in a food processor. But store-bought and homemade buckwheat flour will be different, because at home you cannot peel the grains from the husk. Although it will be even healthier, the taste will be slightly different.

Therefore, everyone chooses for themselves which flour makes their dishes tastier. But the benefits of flour are significant, no matter how you prepare it. All dishes containing buckwheat help cleanse the body, that is, with regular consumption of buckwheat, all harmful substances are eliminated and metabolism is improved.

All these very beneficial properties of buckwheat are preserved in flour. After all, everyone knows that it is impossible to eat buckwheat porridge alone, but if it is so healthy, then you can eat it differently each time.

Buckwheat flour has only one drawback - it is not very easy to knead dough. To make it easier to cope with this task, you can add wheat flour to buckwheat flour, or entrust this task to a bread machine, which will knead the dough for you.

You may have to tinker a little with the dough, but you will get a tasty and healthy dish for your health!

Recipe with vegetables

Buckwheat noodles with vegetables will appeal to lovers of a healthy lifestyle and vegetarians. “Meat eaters” will also definitely like it: this soba is very filling and satiates for a long time. And the ingredients are available, especially in summer and autumn, when vegetables begin to ripen.

For 4 servings we will need:

• 2 bunches of soba noodles;
• 1 large eggplant of milky ripeness;
• 1 bell pepper (red and fleshy);
• large carrot;
• leek (you can take red Yalta onion);
• garlic;
• soy sauce;
• vegetable oil for frying to taste;
• salt pepper;
• sesame seeds - a generous handful;
• oyster sauce (or any fish sauce, it is also sold in the supermarket).

We clean the vegetables and cut them into thin strips. The carrots will be properly peeled using a Korean grater to create long and thin carrot “noodles.” Heat the oil and quickly fry the vegetables over a hot fire. Sprinkle with sesame seeds. Boil the soba in a saucepan and drain it in a colander. Place noodles in a saucepan (wok), add vegetables, a little sauce - the amount can be adjusted solely according to your wishes, and then heat everything up and mix thoroughly. Serve in deep bowls if there is a lot of sauce or on ordinary flat plates.

The best utensil for cooking is a wok: a Chinese frying pan with a narrow bottom and high sides; in it the noodles come out juicy and are evenly soaked in the sauce.

A dish with vegetables can be made differently each time - it depends on the season. It's easy to add zucchini, pumpkin, any type of pepper, beans, tomatoes or green peas - experiment and the taste will please you every time!

How to simply cook noodles

You will need: noodles, water, salt, oil to taste
• 1. Boil water - there should be plenty of water, especially if you prefer to leave the length of the noodles without breaking them. For 100 grams of noodles, at least 2 liters of water.
• 2. You need to start cooking the noodles over high heat with the water boiling at its hottest, since the pasta cools the water and if the fire is low, the boiling will stop due to this cooling, and the noodles in non-boiling water will instantly stick together.
• 3. When the water is actively boiling, add salt (for 2 liters of water, 1 teaspoon of salt) and a little ordinary oil so that the noodles do not stick together.
• 4. The water is prepared for boiling the noodles - now lower the noodles into the pan and immediately begin stirring vigorously with a spoon. Because of their structure, the noodles instantly stick together; it is quite difficult to separate them during cooking. For the same purpose, the pasta is not covered with a lid.
• 5. When cooking, it is important that the entire length of the noodles is completely submerged in water. If this does not happen, the water evaporating from the pan will act like glue on the still dry pasta. And if you use a gas stove when cooking, the fire can melt the pasta and the dish will be ruined. Therefore, you should not leave the stove during the first couple of minutes of cooking.
• 6. After cooking, place the noodles in a colander, shake lightly in it and return to the hot pan. Add oil there and cover the noodles so that they do not cool for as long as possible.

We complement the dish with chicken

Buckwheat noodles with chicken and vegetables are unusual and satisfying. Especially if you take a chance and cook it in an unusual combination: mix pieces of fried chicken with soba and add slices of fresh cucumber. Doesn't it sound original?

It's very simple to prepare:

1. Fry chicken fillet pieces in a frying pan.
2. Add bell pepper, cut into thin strips.
3. Season with soy sauce.
4. Add a little fish sauce or a drop of teriyaki.
5. Pour pieces of chicken and vegetables into hot soba.
6. Cut fresh cucumber into thin slices.
7. Add to noodles and chicken.
8. Stir and season with sauce.

Any takeaway dish will be even more interesting if you season it with dried ginger.

Before serving, sprinkle with sesame seeds and serve. The result will be an unusually interesting dish: tender noodles, pieces of poultry and crunchy fresh cucumber - you will see that your household will be satisfied!

Classic recipe

In the classic version, soba is prepared with the addition of chicken, vegetables and legumes. The dish turns out nourishing and tasty. The composition of vegetables can be changed to suit your taste, and you can also add fresh mushrooms. Shiitake mushrooms fit best into the treat, but champignons are also suitable for the recipe. The calorie content of the finished treat will be approximately 78.5 kcal.

And his BJU:

Ingredients

For the dish you need to take:

• chicken fillet – 1 pc.;
• carrots, sweet peppers - 1 pc.;
• green beans (fresh or frozen) – 1 handful;
• mushrooms – 65-70 g;
• buckwheat noodles – 2 bunches;
• light sesame seeds - for sprinkling;
• classic soy sauce, butter.

Step-by-step cooking process

The cooking process includes several stages:

1. You need to start with chicken. It is washed, dried with paper napkins and cut into neat strips. Afterwards, it is poured with classic soy sauce and left for the time that the remaining products will be prepared.
2. Vegetables are washed and chopped. It is best to cut them into strips - about the same as chicken meat.
3. Pour a small amount of oil into a frying pan with a thick bottom and add carrot sticks to it. The vegetable will fry for about 3-4 minutes.

4. Afterwards, you can transfer the chicken meat to the already browned carrot sticks. Fry the food for another 3-4 minutes.
5. Next, you can add green beans and mushrooms. Ideally, it’s shiitake. Such mushrooms are better suited to the dish, as they have a meaty flavor. Frying the components continues for another 3-3.5 minutes.
6. All that remains is to add a strip of bell pepper, peeled from all excess. Continue frying for a couple of minutes. As a result, all vegetables should remain slightly damp and crunchy.
7. The last thing to do is the noodles. 2 bundles of the product are cooked according to the recommendations on the package.
8. When the soba is ready, you need to transfer it to the frying pan with the vegetables, pour in soy sauce (a small amount), and heat all the ingredients together.

The already fully prepared dish is sprinkled with light sesame seeds. The latter can first be lightly fried in a dry frying pan until a bright aroma appears. The treat is served warm.

With beef and vegetables

Buckwheat noodles with beef are considered classic in Japan. There, the dish is ready to be eaten everywhere - in fast food establishments, on the street, in fashionable high-class restaurants, at home. But there is a special subtlety in preparation: it is important to fry the vegetables using the stir-fry method, that is, fry very quickly over a hot fire. In this case, the meat should be well fried, and the vegetables should remain al dente - crunchy inside.

The best type of meat is marbled beef; but it’s hard to find, so we change it to veal, sirloin.

The noodles are prepared like this:

1. Any vegetables (zucchini, carrots, eggplant, beans) are fried over high heat in a wok.
2. At the same time, the beef is fried - it is important to cut it into very thin slices.
3. Vegetables and meat are mixed, poured with sauce: add 2 tbsp to soy sauce (200 ml). spoons of starch, mix everything thoroughly.
4. The sauce will give vegetables and meat a beautiful glazed look.
5. The soba is boiled for 5-7 minutes.
6. Meat, vegetables, noodles are mixed and fried all together again.
7. Serve the noodles in portions, generously sprinkled with sesame seeds.

Seasonings that can be safely used in a dish include garlic cloves, dried and grated raw ginger, and any mixtures for Asian cuisine. You can add fresh tomatoes and cucumbers to the dish - you get a fresh and crispy salad, a real delight for a gourmet! The dish is great when cold, when it sits for a while and all the ingredients share their flavors with each other.

Fkusnofacts

Historically, in Russia, noodles are something that is “hanged on one’s ears.” Long, round or flat pasta, sometimes quite thick. Therefore, it is quite difficult to confuse noodles with small and thin pasta, which is why they are also called “spider web”. In fact, manufacturers and sellers everywhere call noodles noodles, and even “instant noodles” (Doshirak or Rollton), and in general, but classic noodles initially mean a specific product. This is important because real noodles must be cooked, and not for 1-2 minutes, like vermicelli, but for at least 5. If you mix it up, the dish will be ruined.

One type of noodle is flat fettuccine pasta.

Noodles can be thin or thick. The thin one is usually sold in stores in dry form, the thick one for lagman - chilled or frozen. The general rule is that the thicker the noodles, the longer it takes to cook, but the length and width of these pasta does not affect the cooking time: if the thickest part is cooked until soft, then the noodles are completely ready.

The most delicious side dish noodles are made from durum wheat without adding eggs. Such noodles will serve as a crumbly side dish, will not stick together when cooked and will complement any dish, especially with sauce. But sometimes noodles are taken to soften slightly and absorb the flavors of other products in the dish - then you can buy cheaper noodles, with eggs, it will be softer than first-class, but will combine organically with other products.

With shrimp - step by step

Soba with shrimp is a sociable dish for gatherings with friends: it is tasty and certainly not trivial. It’s also quick and easy to prepare: the main thing is to stock up on good shrimp in advance, preferably king or tiger. In addition to shrimp, we will need 2 bunches of soba, 100 g of mushrooms (champignons, shiitake), sesame oil, sesame seeds, dried ginger, zucchini, carrots, bell peppers, garlic and parsley.

The step-by-step instructions look like this:

1. Place garlic in hot oil in a wok and fry it.
2. Remove it from the frying pan (our goal is for the garlic to impart its aroma to the oil).
3. Add shelled shrimp.
4. Fry until golden brown.
5. Fry the vegetables, cut into thin strips.
6. Combine vegetables and shrimp.
7. Boil the soba.
8. Drain the water.
9. Combine with shrimp and vegetables.
10. Season with sesame oil, sprinkle with seeds heated in a hot frying pan.
11. Add spices to taste, soy sauce.

Serve on a large flat platter, garnished with chopped parsley. The dish goes well with Japanese plum wine, green tea or sake. Eat it hot or cooled - at your discretion. You can always mix shrimp with any seafood: add pieces of trout, scallops, mussels, thin strips of squid. Eat and season everything with any spices.

With liver

Dishes with buckwheat noodles are complemented with liver.

Composition of ingredients

The ingredients are designed to prepare 3 servings of soba with liver:

Step-by-step cooking process

Detailed description of preparation:

1. First you need to sift both types of flour into a bowl, break the eggs into it and add table salt. Mix the ingredients in a bowl and knead into a soft dough. The dough should be placed in a plastic bag and placed in the refrigerator for 40 - 50 minutes.
2. Now the chilled dough needs to be rolled out into a thin cake and cut into wide strips. The noodles should be left at room temperature for 15 to 30 minutes to dry.
3. In the meantime, you can remove the peel from the onion and cut it into 4 parts. Carrots should be washed, peeled with a vegetable peeler and cut into large pieces.

4. Oyster mushrooms also need to be washed and cut into 2 parts. All components must be placed in a blender bowl and blended until a single mass is obtained.
5. Next, you need to heat a frying pan, pour sunflower oil into it, pour out the contents of the blender bowl and fry it, setting the heat to medium, for 15 minutes. Chicken liver will need to be chopped in the same way and poured into a frying pan along with soy sauce. You should also add freshly ground pepper and tomato paste.
6. Now the components need to be fried for 3 minutes, stirring them constantly, then pour in water, reduce the heat and simmer for another 15 - 20 minutes. under the lid.
7. In the meantime, you can pour water into the pan, add table salt and put on fire. When the water starts to boil, you can put the cooked noodles in it and cook them for about 3 - 5 minutes. Place the noodles in a colander and drain off excess water.
8. Then you can add the noodles to the pate, mix thoroughly and remove the pan from the heat.

The finished dish can be decorated by sprinkling it with fresh chopped herbs.

Soba with pork and vegetables

Soba with pork is prepared similarly to the recipe with beef. The only difference is that pork meat is more tender, which means it cooks faster. Stew the mushrooms together with the pork, add dried ginger, sesame oil and hot chili pepper.

Fry the meat in small portions: it is important that it is fried and not stewed.

Pour the sauce generously over it, add a little teriyaki, and serve. You can add fresh zucchini to the dish, cut into strips and mix with noodles. The taste of zucchini is neutral and suitable for combination with pork. Before serving, you can sprinkle the dish with grated peanuts fried in a frying pan.

Oriental dish with teriyaki sauce

According to the Japanese, teriyaki is not a simple sauce. This is a whole philosophy and direction in cooking. The base of the sauce is soy sauce, mirin (rice wine), sugar, and it is combined with fish, lamb, beef or pork. Due to sugar, any vegetables and meat acquire a beautiful caramel color and acquire a pleasant taste characteristic of Asian dishes.

We suggest preparing an unusual soba with tuna, a fish that is simply adored in the Land of the Rising Sun.

1. Cut the tuna into pieces and fry in teriyaki sauce.
2. Add pineapple pieces and canned pineapple juice. It will soften the fish and give it a slight sweet and sour taste.
3. Add any vegetables cut into strips (zucchini, carrots, Chinese cabbage).
4. Add a little starch (the sauce will become viscous and the vegetables will become shiny).
5. Lightly extinguish.
6. Mix with yourself.

Place on a large deep plate, sprinkle with sesame seeds, eat with young rice wine or green tea. Don’t be shy – adjust the spiciness to your liking, making the dish spicier. Enjoy your meal!

Ideas for original presentation of buckwheat noodles

Soba is beautiful because it is easy to invent any combination, sometimes the most unexpected.