Weekends are really busy for most of us. We are not an exceptional couple here. I would rather spend my weekend in some outdoor activities or home improvement projects than grilling myself in the kitchen. Over the years, I have mastered in many one-pot dishes but sometimes you would love to experiment. Last week, I bought Buckwheat noodles thanks to my co-worker's recommendation. He introduced me to those delicate noodles and I ended up researching them online, I read their nutritional values. I thought it could be best weekend experimental dish.
I ended up making Summer Vegetables with Sesame Buckwheat Noodle Dish:
Things you need:
1 Packet of Buckwheat Noodles
1 Small Onion (I was okay with any kind)
2/3 Carrots (grated)
1 bunch spring onion
Half grated lettuce
3 teaspoon Seasame Oil
2 tablespoon Soy Sauce
1 tablespoon Annie Chun's Korean Sweet & Spicy Gochujang Sauce
Salt to taste
Ginger/Garlic and chilli paste
Few Coriander leaves
Peri Peri Sauce
First of all, chop all the vegetables in long stripes. You can add any vegetables but I like to use any left over vegetables from the fridge. Once you cut all the vegetables, make very smooth paste of garlic/ginger and chili. Meanwhile, boil your noodles. Once noodle has been boiled, heat the oil. Add chili-garlic paste. Add all the vegetables, let it cook for 2-4 minutes. Now, add soy sauce, korean sauce, some salt. Once it is all mixed up, add noodles.
Serve it hot with Coriander leaves and peri peri sauce drizzle on top of it.
Hope you enjoy and make this recipe!!!!
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