Buckwheat Noodle Ragout

Preparation info

  • Makes:

    4

    servings
    • Difficulty

      Easy

Appears in

Monday-to-Friday Cookbook

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Buckwheat noodles, vegetables, and seafood cooked in a light broth is a terrific meal to make when you’re unsure of the hour you’ll be dining. The broth and cooked vegetables can be held off the heat up to a couple of hours if need be. When you’re ready to eat, just pop the fish into the noodles and dinner’s done in a flash.

A Watercress, Water Chestnut, and Red Pepper Salad makes a fine course to precede or follow this meal. It, too, can be prepared in advance and dressed before serving.

Ingredients

Method