Spicy Buckwheat Noodles with Bean Sprouts recipe - ingredients, nutrition and when to eat it
A summer favorite of boiled buckwheat noodles tossed with crunchy bean sprouts and a tangy, spicy sauce.
A summer favorite of boiled buckwheat noodles tossed with crunchy bean sprouts and a tangy, spicy sauce. Fresh and chewy, it’s great for lunch on a hot day or a light dinner.
Noodles · 20 minutes to cook
Tips: Rinse the buckwheat noodles thoroughly in cold water so they stay springy and the sauce clings well.
Tips: Add the sauce gradually and taste as you go to get the flavor just right.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Bean sprouts — 80 g
- Gochujang (Korean red chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cucumber — 0.3 pc
- Boiled egg — 0.5 pc