Korean Parsley, Chicken, and Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad brings Korean parsley, chicken breast, and buckwheat noodles together in one bowl with a tangy dressing.
This salad brings Korean parsley, chicken breast, and buckwheat noodles together in one bowl with a tangy dressing. Fragrant greens, mild chicken, and chewy noodles make a refreshing spring lunch.
Salads & light · 20 minutes to cook
Nutrition (per 325.5g serving): 395.2 kcal · protein 31.8g · carbohydrate 48g · fat 8.4g · sodium 690.3mg
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 well under cold water and drain them thoroughly so the dressing doesn’t get watered down.
Tips: To preserve the Korean parsley’s fragrance, don’t let it sit in the dressing; toss everything together just before serving.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 150 g
- Chicken breast — 100 g
- Korean parsley — 40 g
- Soy sauce — 1 tsp
- Vinegar — 1 Tbsp
- Korean plum syrup — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Ground black pepper — 0.2 tsp