Soy Sauce Buckwheat Noodles with Mushrooms recipe - ingredients, nutrition and when to eat it
Toss boiled buckwheat noodles with shiitake and oyster mushrooms sautéed in a soy sauce dressing.
Toss boiled buckwheat noodles with shiitake and oyster mushrooms sautéed in a soy sauce dressing. The nutty perilla oil and chewy mushrooms make a lovely pairing. It’s a good choice for a quick lunch or a light dinner.
Noodles · 20 minutes to cook
Nutrition (per 319.5g serving): 394.6 kcal · protein 11g · carbohydrate 53.2g · fat 16.2g · sodium 1270mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rinse the noodles in cold water and drain them well so the sauce doesn’t get watery.
Tips: Add the mushrooms to the pan all at once and avoid stirring too often to bring out their golden, savory aroma.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Shiitake mushrooms — 2 pc
- Oyster mushrooms — 1 handful
- Soy sauce — 1 Tbsp
- Perilla oil — 1 Tbsp
- Minced garlic — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Green onion — 0.3 pc
- Water — 1 Tbsp