Chicken and Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
Top cooked buckwheat noodles with chicken breast and crisp vegetables, then serve with a tangy soy dressing.
Top cooked buckwheat noodles with chicken breast and crisp vegetables, then serve with a tangy soy dressing. It's fresh and mild, making it a nice lunch or light dinner.
Noodles · 20 minutes to cook
Nutrition (per 1193g serving): 433.8 kcal · protein 33.9g · carbohydrate 55.9g · fat 8.3g · sodium 1505.1mg
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 under cold water after cooking so they stay springy and don't stick together as much.
Tips: Pour on the dressing just before serving to keep the vegetables crisp.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Chicken breast — 100 g
- Cucumber — 0.5 pc
- Cherry tomatoes — 5 pc
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 700 ml