Chicken and Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
This bowl combines chicken breast and buckwheat noodles with cucumber and radish sprouts.
This bowl combines chicken breast and buckwheat noodles with cucumber and radish sprouts. The sharp, refreshing mustard-soy dressing makes it a good fit for lunch or a light dinner.
Salads & light · 20 minutes to cook
Nutrition (per 414.5g serving): 334 kcal · protein 31.8g · carbohydrate 46g · fat 2.4g · sodium 1531.4mg
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 well in cold water and drain them thoroughly so the dressing doesn’t get watery.
Tips: Add the mustard a little at a time, mixing it in as you go, until it’s as sharp as you like.
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Ingredients (1 serving)
- Chicken breast — 100 g
- Cooked buckwheat noodles — 150 g
- Cucumber — 0.5 pc
- Radish sprouts — 1 handful
- Soy sauce — 1 Tbsp
- Japanese mustard — 0.5 tsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Water — 1 Tbsp