Spicy Spring Greens Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
A noodle dish of cooked buckwheat noodles topped generously with spring greens and tangy, spicy sauce.
A noodle dish of cooked buckwheat noodles topped generously with spring greens and tangy, spicy sauce. The mild buckwheat pairs well with the fragrant greens and bold sauce, making it a refreshing lunch or a good choice when you want to perk up your appetite.
Noodles · 20 minutes to cook
Nutrition (per 325g serving): 387.9 kcal · protein 11.1g · carbohydrate 69.2g · fat 7.3g · sodium 931.6mg
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 noodles several times under cold water after boiling to wash away excess starch and keep them springy.
Tips: Shake the greens dry well after washing, since leftover water can thin the sauce.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 200 g
- Chamnamul (Korean wild greens) — 40 g
- Minari (Korean water dropwort) — 30 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Maesil syrup (Korean plum syrup) — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Whole sesame seeds — 1 tsp
- Garlic — 0.5 tsp