Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
A salad of buckwheat noodles and crisp vegetables lightly tossed with soy-mustard dressing.
A salad of buckwheat noodles and crisp vegetables lightly tossed with soy-mustard dressing. The chewy noodles and refreshing sauce pair well for a summer lunch or a simple dinner.
Salads & light · 15 minutes to cook
Nutrition (per 337g serving): 303.3 kcal · protein 8.5g · carbohydrate 49.5g · fat 7.9g · sodium 1342.9mg
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 buckwheat noodles in cold water and shake off the excess water well so the sauce does not become diluted.
Tips: Rather than adding a lot of mustard at once, gradually mix it into the sauce until the flavor is right.
Tips: Toss everything just before eating to keep the vegetables crisp longer.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 140 g
- Cucumber — 60 g
- Carrot — 30 g
- Cherry tomatoes — 50 g
- Soy sauce — 1 Tbsp
- Hot mustard — 1 tsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 1 Tbsp