Buckwheat Crepe Noodle Bowl recipe - ingredients, nutrition and when to eat it
This Gangwon-style meal pairs buckwheat noodles with buckwheat crepes filled with kimchi or greens.
This Gangwon-style meal pairs buckwheat noodles with buckwheat crepes filled with kimchi or greens. The hearty buckwheat flavor goes well with the crepe filling's crisp, savory taste. It's a satisfying choice for lunch or dinner.
Noodles · 35 minutes to cook
Nutrition (per 441.5g serving): 514 kcal · protein 14.7g · carbohydrate 88g · fat 10.7g · sodium 1489.2mg
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 after boiling to remove the starch and keep them springy.
Tips: If the kimchi is very ripe and salty, rinse it briefly and squeeze out the water before adding it.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Buckwheat flour — 0.5 cup
- Napa cabbage kimchi — 0.3 cup
- Water — 0.5 cup
- Cooking oil — 1 tsp
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Green onion — 0.3 pc