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Recipe Details:
This diabetic-friendly dish is made from tender buckwheat noodles and thick mushroom gravy that makes the noodles so very juicy and delicious!
Step 1 Heat the vegetable oil in a frying pan. Fry the mushrooms over high heat for about 4 minutes until brown and the released juice evaporates. Stir often while frying. Step 2 Add the onion and bell pepper to the mushrooms. Fry for 3 minutes. Step 3 Remove the skin from tomatoes, then cut into small cubes and add to the frying pan with mushrooms. Stir and simmer for 4 minutes. Step 4 Pour the coconut milk into the frying pan with mushrooms, add salt, ground black pepper. Stir well. Bring the sauce to a boil and remove from heat. Step 5 Bring to boil 1 liter of salted water in a sauce pan. Put the Soba noodles into boiling water, stir with a fork and cook according to the time indicated in the instructions for noodles. When the noodles are ready, place them on a sieve and when all the water has drained off, add the noodles to the frying pan with the sauce. Step 6 Gently stir the content of the frying pan with 2 forks. Step 7 Sprinkle the dish with the chopped parsley. Serve and enjoy!
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