Kimchi, Tofu, and Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
A bowl of well-fermented kimchi, tofu, and buckwheat noodles tossed with perilla oil and topped with seaweed flakes.
A bowl of well-fermented kimchi, tofu, and buckwheat noodles tossed with perilla oil and topped with seaweed flakes. Tangy kimchi and nutty perilla oil come together in a dish that’s just right for lunch on a hot day or a light dinner.
Salads & light · 15 minutes to cook
Tips: Rinse the noodles well in cold water and drain them so the dressing doesn’t get watery.
Tips: Adjust the vinegar and sugar a little at a time, depending on how fermented the kimchi is.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Aged kimchi — 0.5 cup
- Tofu — 0.3 block
- Perilla oil — 1 Tbsp
- Seaweed flakes — 1 Tbsp
- Toasted sesame seeds — 1 tsp
- Sugar — 0.5 tsp
- Vinegar — 1 tsp