Description
Like buckwheat soba. Because it is cold and very tasty. And that goes well with vegetables and does not require a lot of meat in the dish. And I love eggplant in any form and quantity. And when all together – just class! And quite a versatile dish -could be hot, snack, and cold -it all depends on your desire and portion size.
Ingredients
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Chicken fillet
2 piece
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Eggplant
1 piece
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Onion
1 piece
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Carrots
1 piece
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The Apium graveolens Dulce
1 piece
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Red sweet pepper
1 piece
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Pepper green
1 piece
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Sesame
3 Tbsp
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Vegetable oil
3 Tbsp
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Sauce-marinade
2 Tbsp
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Soy sauce
2 Tbsp
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The sugar syrup
1 Tbsp
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A mixture of spices
1 tsp
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Soba
100 g
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Chili
1 pinch
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Green onions
1 sprig
Cooking
Fillet cut into medium-sized cubes and marinate in teriyaki sauce TM "Kikkoman" for an hour.
Wash the vegetables need to be cleaned and dried. Dice vegetables into thick strips, eggplant cubes. Vegetables by volume should be approximately as much as sliced eggplant.
Heat a spoon of oil and sauté eggplant, stirring occasionally, until light blush.
Add a spoonful of butter and vegetables and heat for a few minutes. Pour sauce wok TM "Kikkoman", stir and cook for another couple of minutes.
To rake the middle of the wok, add another tablespoon of oil and put the fillet. Quickly fry until whitening.
Mix with vegetables and add sesame seeds –I have a black, add a mixture of spices and strips of Chile. Stir well and continue to cook another couple of minutes.
In parallel, cook the soba according to instructions on the package. Drain and rinse with cold water.
Mix soba with chicken and vegetables and serve as he wants.
Equally delicious in hot or cold. Before serving, sprinkle with green onions.
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