Buckwheat Noodles with Chicken and Vegetables
So savory and fragrant that everyone will come running. Buckwheat noodles with chicken and vegetables are a popular Japanese dish that you can easily serve for a family lunch. No one will stay indifferent.
Updated : 11 June, 2026
Easy
About 20 min.
Ingredients
150 grams
Chicken fillet
1
Bell pepper
90 grams
Buckwheat noodles
70 grams
Carrot
1
Onions
15 grams
Green onion
3 tablespoon
Soy sauce
to taste
Salt
to taste
Chili pepper
3 tablespoon
Vegetable oil
50 milliliters
Water
1
Tomato
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make buckwheat noodles with chicken and vegetables? Prepare all the necessary ingredients. You can use any chicken meat; I used chicken breast, and it does not turn out dry at all. The chili can be used either dried or as a fresh pepper.
Step 2
Pour water into a pot, place it over medium heat, and bring it to a boil. Add a little salt and lower the noodles into the water whole, like spaghetti, though you can break them if you prefer. After the water returns to a boil, cook the noodles for about 5–7 minutes. They should be slightly undercooked. Drain them in a colander and rinse with cold water to stop the cooking process. If you cook the noodles in advance, toss them with a little vegetable oil so they do not stick together.
Step 3
Rinse the chicken fillet under running water, pat it dry, and cut it into thick strips. Pour oil into a skillet and heat it over medium heat. Add the chicken and fry for 5-7 minutes, stirring occasionally, until lightly browned. Remove the skillet from the heat and transfer the chicken to a bowl.
Step 4
Peel the onion, rinse it, and slice it into half-rings. Return the skillet to the heat and add the onion.
Step 5
Wash the carrot under running water with a brush, peel it, rinse it, and cut it into medium-length, medium-thickness strips. Add the carrot to the skillet with the onion. Stir and fry, stirring occasionally, for 5 minutes.
Step 6
Wash the bell pepper under running water, remove the stem and seeds, and cut it into medium strips. Add it to the skillet with the sautéed vegetables and stir. Fry everything together for another 3 minutes.
Step 7
Return the cooked chicken to the skillet and stir.
Step 8
Wash and dry the tomato, cut it into large wedges, and add it to the skillet with the vegetables and chicken. Pour in the water, cover with a lid, reduce the heat, and cook for another 10 minutes.
Step 9
Pour the soy sauce into a bowl, add the vegetable oil and chili pepper, and stir. Add the chili according to your taste; if you wish, you can leave it out entirely.
Step 10
Open the skillet and pour in the prepared sauce. Stir well.
Step 11
Add the cooked buckwheat noodles to the skillet and mix everything thoroughly so the noodles are coated with the sauce.
Step 12
Heat the noodles with the vegetables and chicken over medium heat for 1–2 minutes, then remove from the heat.
Step 13
Our buckwheat noodles with chicken, vegetables, and soy sauce are ready. Divide them immediately among plates, sprinkle with chopped green onions, and, if you like, add sesame seeds. Serve right away.
Author note
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