Bhutanese Puta Easy Buckwheat Noodle Recipes

Ready for a culinary adventure that whisks you away to the majestic Himalayas? Get ready to explore the vibrant flavors of Bhutan with Puta, a traditional stir-fried buckwheat noodle dish that’s as delicious as it is unique. If you're searching for recipes using buckwheat or eager to dive into international cuisine recipes, you've landed in the right spot! Puta isn't just a meal; it's a taste of Bhutanese culture, often enjoyed with fresh chili and a medley of simple, wholesome ingredients.
Whether you're a seasoned chef looking for easy international food or a beginner eager to try cooking for beginners recipes, we've got you covered. We'll show you how to make this delightful dish from scratch, including an easy recipe for homemade noodles, for the purists and adventurous cooks out there. But don't worry, if you're short on time or wondering buckwheat noodles where to buy, we’ll also guide you through making Puta with convenient store-bought buckwheat soba noodles. Prepare to discover a truly satisfying and flavorful dish that brings the heart of Bhutanese tradition right to your kitchen. Let's get cooking!
Want to truly impress? Making your own buckwheat noodles is simpler than you think and adds an authentic touch to your Puta. This is perfect if you're looking for a homemade chilli recipe that includes fresh noodles.

Ingredients

• 1 cup (120g) buckwheat flour
• ½ cup (60g) all-purpose flour (or gluten-free flour blend)
• ½ teaspoon salt
• ½ cup (120ml) warm water (plus more if needed)
• 1 tablespoon vegetable oil (for kneading)
• Extra flour for dusting
• Bhutanese Puta Ingredients
• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 2-3 cloves garlic, minced
• 1-2 fresh red chilies (like bird's eye or serrano), thinly sliced (adjust to your spice preference)
• 1 cup (about 150g) cooked chicken, pork, or beef, thinly sliced or shredded (optional, or use tofu/mushrooms for vegetarian)
• 4 cups (about 400g) cooked buckwheat noodles (either homemade from above, or store-bought buckwheat soba noodles)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• ½ teaspoon black pepper
• ¼ cup chopped fresh scallions (green onions), for garnish
• Fresh cilantro, for garnish (optional)
• A squeeze of lime juice, for serving (optional)

Directions

1. Combine Dry Ingredients: In a large bowl, whisk together the buckwheat flour, all-purpose flour, and salt.
2. Add Water: Gradually add the warm water to the flour mixture, mixing with a spoon until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, adding a little vegetable oil to prevent sticking. The dough should be firm but pliable. If it's too dry, add a tiny bit more water; if too sticky, add a sprinkle of flour.
4. Rest the Dough: Form the dough into a ball, cover it with a damp cloth or plastic wrap, and let it rest at room temperature for at least 30 minutes. This helps the gluten relax, making it easier to roll.
5. Roll the Noodles: Divide the dough into two or three portions. On a lightly floured surface (using buckwheat flour if possible to prevent sticking), roll out each portion very thinly, about 1/16th to 1/8th inch thick. You can use a rolling pin or a pasta machine.
6. Cut the Noodles: Lightly dust the rolled-out dough with flour, then fold it loosely or roll it up. Using a sharp knife, cut the dough into thin strips, about 1/8th inch wide. Unfurl the noodles and toss them gently with a little more flour to prevent sticking.
7. Cook the Noodles: Bring a large pot of salted water to a rolling boil. Add the fresh buckwheat noodles and cook for 2-4 minutes, or until al dente. They cook much faster than dried noodles! Drain immediately and rinse under cold water to stop the cooking and remove excess starch. Toss with a tiny bit of oil to prevent sticking. Set aside.
8. Bhutanese Puta (Stir-Fried Buckwheat Noodles)
9. This is the main event! A flavorful and satisfying chili and noodles recipe that's quick to prepare, especially if you're using store-bought buckwheat soba noodles.
10. Bhutanese Puta Step-by-Step Instructions
11. Prepare Noodles: If using store-bought buckwheat noodles, cook them according to package directions. Drain, rinse with cold water, and toss with a little oil to prevent sticking. Set aside.
12. Sauté Aromatics: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the sliced onion and cook until softened and translucent, about 3-4 minutes.
13. Add Garlic & Chili: Stir in the minced garlic and sliced fresh chilies. Cook for another minute until fragrant, being careful not to burn the garlic. This is where the chili recipe with noodles truly comes alive!
14. Add Protein (Optional): If using chicken, pork, beef, or a vegetarian alternative, add it to the wok and stir-fry until cooked through or heated, about 3-5 minutes.
15. Combine with Noodles: Add the cooked buckwheat noodles to the wok. Pour in the soy sauce, rice vinegar, sesame oil, and black pepper.
16. Stir-Fry: Toss everything together gently but thoroughly, ensuring the noodles are evenly coated with the sauce and heated through. Stir-fry for 2-3 minutes.
17. Garnish and Serve: Remove from heat. Stir in half of the chopped scallions. Transfer the Puta to serving bowls, garnish with the remaining scallions and fresh cilantro (if using). Serve immediately with an optional squeeze of fresh lime juice. This makes for a fantastic noodles recipe easy enough for any weeknight!