Buckwheat noodles with eggplant and persimmon

871

• 2

• Time for preparing

  Contents

  • • 0.0.1 40 min
    • 0.0.2 Simple dish
    • 0.0.3 128.6kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  40 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  128.6kcal

• Rating

• Recipe

An interesting and tasty combination of ingredients. Buckwheat noodles preparing at home is quite simple. Amaze Your Guests and Households unexpected dish.

Let’s get started!

Ingredients

0/13 ingredients

• Buckwheat noodles – 200 g
• Persimmon – 3 pcs.
• Eggplant – 2 pcs.
• Rice vinegar – 5 tbsp.
• Sugar – 2 tbsp.
• Sesame oil – 1 tsp
• Onions – 1 pc.
• Garlic – 2 cloves
• Lime – 1 pc.
• Chili pepper (cereal)
• Vegetable oil – 5 tbsp.
• Greens – 1 bunch
• Salt

40 мин40 мин 128,6

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Boil buckwheat noodles, put in a colander and rinse. Water to drain.
2. Pour rice vinegar into the stewpan, add sugar. Stirring boil. Salt, add chili peppers, and sesame seeds butter. Remove from heat.
3. Crush the garlic and add to the stewpan.
4. Grate the zest of lime. Squeeze the juice. Add to the stewpan.
5. Cut eggplant into small cubes and fry on vegetable oil in a pan.
6. Onions (better to take red) cut into thin half rings or feathers.
7. Finely chop the greens.
8. Wash the persimmons and cut into slices.
9. In a large bowl, put boiled noodles and eggplant. Add onions and herbs. Pour over cooked sauce. Mix. To decorate sliced ​​persimmons.

Keywords:

• eggplant
• interesting
• noodles
• simply
• soba