Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad is made with buckwheat noodles, plenty of cucumber and cabbage, and a tangy soy dressing.
This salad is made with buckwheat noodles, plenty of cucumber and cabbage, and a tangy soy dressing. The nutty buckwheat, crisp vegetables, and refreshing flavor make it a lovely lunch on a hot day.
Salads & light · 15 minutes to cook
Nutrition (per 374g serving): 338.8 kcal · protein 10.7g · carbohydrate 58.8g · fat 7.1g · sodium 1286.4mg
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 thoroughly in cold water to give them a springy texture.
Tips: Toss the vegetables with the dressing just before serving to keep them crisp.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Cucumber — 0.5 pc
- Cabbage — 1 handful
- Crumbled seaweed — 1 Tbsp
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp