Spicy Cockle and Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
This one-bowl meal tosses cooked cockles and buckwheat noodles with lettuce and cucumber in a spicy, tangy dressing.
This one-bowl meal tosses cooked cockles and buckwheat noodles with lettuce and cucumber in a spicy, tangy dressing. The chewy cockles, mild buckwheat noodles, and crisp vegetables make a refreshing lunch or dinner.
Salads & light · 20 minutes to cook
Nutrition (per 399g serving): 377.4 kcal · protein 18.4g · carbohydrate 56.1g · fat 7.8g · sodium 843mg
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 and drain them well so the dressing doesn’t get watery.
Tips: Cockle meat can turn tough if overcooked. If it’s already cooked, you can add it straight in without reheating.
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Ingredients (1 serving)
- Cockle Meat — 80 g
- Cooked Buckwheat Noodles — 150 g
- Leaf Lettuce — 4 sheet
- Cucumber — 0.5 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Minced Garlic — 0.5 tsp
- Sesame Oil — 1 tsp
- Toasted Sesame Seeds — 1 tsp