Cockle, Korean Parsley, and Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
Chewy cockles, fragrant Korean parsley, and buckwheat noodles are tossed lightly with a savory dressing.
Chewy cockles, fragrant Korean parsley, and buckwheat noodles are tossed lightly with a savory dressing. The tangy, salty flavors and noodles make it a satisfying lunch for late fall or winter.
Salads & light · 20 minutes to cook
Tips: Boiled cockles can turn tough if left too long, so remove them as soon as they open.
Tips: Drain the buckwheat noodles well so the dressing doesn’t get watered down.
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Ingredients (1 serving)
- Cockle Meat — 100 g
- Korean Parsley — 1 handful
- Cooked Buckwheat Noodles — 1 serving
- Soy Sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Korean Red Pepper Flakes — 0.5 tsp
- Garlic — 1 pc
- Sesame Oil — 1 tsp
- Toasted Sesame Seeds — 1 tsp
- Water — 1 L