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Vegetables with buckwheat noodles

Vegetables with buckwheat noodles

The vegetables with buckwheat noodles are a super quick dish. The edamame beans add the finishing touch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 person
Course: main course
Ingredients Method

Ingredients
  

  • 1 yellow bell pepper
  • 1 half an orange bell pepper
  • 1 half an eggplant
  • 1 half a zucchini
  • 1 - 2 tbsp frozen green peas
  • 1 tbsp spring onions
  • 1 red onion
  • 1 small tin of edamame, approx. 130 g
  • 1 tsp garam masala
  • 0,5 tsp curry powder
  • salt to taste
  • 250 ml water
  • 140 g buckwheat noodles
  • Extra water for cooking the pasta

Method
 

  1. Wash the vegetables, deseed the peppers and cut everything into small pieces. Chop the onion too.
  2. Place in a pan with water. Add the frozen peas.
  3. Allow to cook for approx. 10 - 15 minutes.
  4. Mix 1 - 2 teaspoons of flour with cold water in a cup. Add this to the hot liquid and bring to the boil.
  5. Add the strained and drained edamame beans and leave to warm.
  6. While the vegetables are cooking, the buckwheat noodles can be cooked. To do this, simmer them with water for about 10 minutes. Then drain.