Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
Buckwheat Noodle Salad combines buckwheat noodles with cucumber, pickled radish, and seaweed flakes, tossed lightly in a tangy sauce.
Buckwheat Noodle Salad combines buckwheat noodles with cucumber, pickled radish, and seaweed flakes, tossed lightly in a tangy sauce. The nutty noodles and crisp vegetables make it a refreshing choice for lunch or dinner.
Salads & light · 15 minutes to cook
Tips: Rinse the noodles thoroughly in cold water to keep them springy.
Tips: Taste the pickled radish and the tangy sauce, then add a little vinegar or soy sauce as needed.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Cucumber — 0.5 pc
- Yellow pickled radish — 30 g
- Seaweed flakes — 1 Tbsp
- Gochujang — 0.5 Tbsp
- Vinegar — 1 Tbsp
- Soy sauce — 0.5 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp