Spicy Bean Sprout Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
These noodles are made by tossing cooked buckwheat noodles with bean sprouts and a sweet-and-sour gochujang sauce.
These noodles are made by tossing cooked buckwheat noodles with bean sprouts and a sweet-and-sour gochujang sauce. Crisp and refreshing, they’re perfect for lunch on a hot day.
Noodles · 20 minutes to cook
Nutrition (per 335g serving): 375.8 kcal · protein 11.8g · carbohydrate 62.6g · fat 8.3g · sodium 518.2mg
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 noodles thoroughly under cold water to keep them chewy.
Tips: Don’t boil the bean sprouts for too long; drain them while they’re still crisp.
Tips: Start with half the sauce, taste, then add more as needed to make it easier to get the seasoning right.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Soybean sprouts — 1 handful
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cucumber — 0.3 pc