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