Buckwheat Noodle and Chamnamul Salad recipe - ingredients, nutrition and when to eat it
A bowl of cooked buckwheat noodles topped with fragrant chamnamul and cucumber, lightly tossed in a soy sauce and perilla oil dressing.
A bowl of cooked buckwheat noodles topped with fragrant chamnamul and cucumber, lightly tossed in a soy sauce and perilla oil dressing. It’s nutty and refreshing, making it an easy choice for lunch or dinner.
Salads & light · 20 minutes to cook
Tips: Rinse the noodles under cold water and drain them well so the dressing doesn’t get watered down.
Tips: Chamnamul wilts quickly, so toss it with the noodles just before serving.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 1 serving
- Chamnamul (Korean wild greens) — 1 handful
- Cucumber — 0.5 pc
- Crushed roasted seaweed — 1 Tbsp
- Soy sauce — 1 Tbsp
- Perilla oil — 1 Tbsp
- Sesame seeds — 1 tsp