Tofu, Kimchi, and Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
A one-bowl meal of savory tofu, stir-fried kimchi, and buckwheat noodles with perilla leaves.
A one-bowl meal of savory tofu, stir-fried kimchi, and buckwheat noodles with perilla leaves. The spicy, tangy kimchi pairs with the fragrant perilla, making this a refreshing choice for lunch.
Salads & light · 20 minutes to cook
Tips: Rinse the buckwheat noodles thoroughly in cold water after boiling to keep them from sticking together.
Tips: Kimchi can be salty, so stir-fry it first and taste before adding any more seasoning.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 150 g
- Tofu — 120 g
- Napa cabbage kimchi — 70 g
- Perilla leaves — 5 pc
- Cooking oil — 1 tsp
- Korean red pepper flakes — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp