Buckwheat noodles with vegetables, oyster mushrooms and peanuts

Fry the chopped mushrooms with the frozen beans until all excess moisture has evaporated from the pan and the green pods have softened.

Add a pinch of salt and a minced garlic clove. Remove the cookware from the heat immediately to prevent the garlic from burning.

Chop the carrots and cucumber into thin strips. If desired, vegetables can be marinated in a mixture of water, vinegar, salt and sugar and left for 15–20 minutes. Then a pleasant crispy sourness will refresh the dish.

Combine all the ingredients for the dressing: soy sauce, honey, vegetable oil, some grated ginger and lime juice. Try the dressing and balance to your liking if necessary.

Then move on to the noodles. Boil it for 2-3 minutes in boiling, slightly salted water, and then discard in a colander and rinse under running cold water.

Mix the noodles with the dressing, whisking well beforehand. Place vegetables and mushrooms on top of the noodles, sprinkle everything with chopped peanuts or sesame seeds.