Spicy Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
This dish features buckwheat noodles tossed with a spicy, tangy sauce and topped with cucumber and seaweed flakes.
This dish features buckwheat noodles tossed with a spicy, tangy sauce and topped with cucumber and seaweed flakes. Chewy noodles and crisp cucumber make it a refreshing summer lunch or a tasty accompaniment to grilled meat.
Noodles · 20 minutes to cook
Nutrition (per 312g serving): 375.7 kcal · protein 10.1g · carbohydrate 66.6g · fat 7.6g · sodium 534.6mg
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 buckwheat noodles thoroughly in cold water after boiling so they stay springy and don’t stick together as much.
Tips: Add the sauce gradually and taste as you go to balance the heat and tang.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 200 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Cucumber — 0.3 pc
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Crumbled roasted seaweed — 1 tsp
- Whole sesame seeds — 1 tsp
- Water — 1 Tbsp