Platter-Style Spicy Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
Platter-style spicy buckwheat noodles are tossed with plenty of crisp vegetables and tangy-spicy sauce.
Platter-style spicy buckwheat noodles are tossed with plenty of crisp vegetables and tangy-spicy sauce. They’re perfect when you want a generous lunch or dinner, or when you want to share a dish with several people.
Noodles · 25 minutes to cook
Nutrition (per 486g serving): 476.2 kcal · protein 12.5g · carbohydrate 88g · fat 8.8g · sodium 1546.1mg
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 in cold water so they don’t get too soft and stay clean-tasting.
Tips: Don’t add all the sauce at once—mix in half first, then add more to taste.
Tips: Pat the vegetables dry before adding them so the sauce doesn’t become watery.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Cabbage — 60 g
- Cucumber — 0.5 pc
- Carrot — 30 g
- Perilla leaves — 5 sheet
- Asian pear — 0.1 pc
- Gochujang (Korean chili paste) — 1.5 Tbsp
- Vinegar — 1 Tbsp
- Maesil syrup (Korean plum syrup) — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Hot mustard — 1 tsp
- Minced garlic — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp