Buckwheat Noodle Salad with Buckwheat Pancakes recipe - ingredients, nutrition and when to eat it
Toss buckwheat noodles with vegetables and a tangy sauce, then serve with buckwheat pancakes filled with kimchi.
Toss buckwheat noodles with vegetables and a tangy sauce, then serve with buckwheat pancakes filled with kimchi. The chewy noodles, crisp vegetables, and savory, mildly spicy pancakes make a tasty combination. It’s a good fit for a fresh-tasting lunch or a light dinner.
Noodles · 30 minutes to cook
Nutrition (per 390g serving): 463.8 kcal · protein 11.5g · carbohydrate 76.6g · fat 12.1g · sodium 660.3mg
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: Spread the pancake batter thin so it’s easy to eat with the buckwheat noodles.
Tips: Add the sauce a little at a time and taste as you go to balance it with the saltiness of the kimchi.
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Ingredients (1 serving)
- Cooked Buckwheat Noodles — 180 g
- Buckwheat Flour — 2 Tbsp
- Napa Cabbage Kimchi — 25 g
- Cabbage — 30 g
- Cucumber — 0.3 pc
- Carrot — 15 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame Oil — 1 tsp
- Toasted Sesame Seeds — 1 tsp
- Cooking Oil — 1 tsp
- Water — 2 Tbsp