Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
Buckwheat noodles served in chilled soy sauce broth with radish and scallions. They’re light, clean-tasting, and refreshing for a summer lunch or a late dinner…
Buckwheat noodles served in chilled soy sauce broth with radish and scallions. They’re light, clean-tasting, and refreshing for a summer lunch or a late dinner when you want something simple.
Noodles · 15 minutes to cook
Nutrition (per 604g serving): 268.7 kcal · protein 8.4g · carbohydrate 54.5g · fat 1.4g · sodium 1881.8mg
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 cooking so they stay firm and clean-tasting.
Tips: Add ice to the broth just before serving so the seasoning doesn’t become too diluted.
Tips: Add the mustard a little at a time and adjust it to your taste.
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Ingredients (1 serving)
- Boiled buckwheat noodles — 180 g
- Water — 250 ml
- Soy sauce — 1.5 Tbsp
- Daikon radish — 0.3 pc
- Scallions — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Hot mustard paste — 0.5 tsp
- Ice — 0.5 cup