Mushroom Soy Sauce Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
A light noodle dish with roasted mushrooms tossed in a soy sauce dressing and served with buckwheat noodles.
A light noodle dish with roasted mushrooms tossed in a soy sauce dressing and served with buckwheat noodles. The nutty buckwheat and chewy mushrooms make it a lovely choice for an autumn lunch.
Noodles · 20 minutes to cook
Nutrition (per 321g serving): 358.2 kcal · protein 11g · carbohydrate 53.3g · fat 12.2g · sodium 1270.4mg
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 mushrooms out in the pan as they cook so their moisture evaporates and they develop a nice roasted aroma.
Tips: If the noodles seem dry, add a tablespoon or two of noodle cooking water or plain water and toss until smooth.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Mushrooms — 100 g
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Green onion — 10 g
- Garlic — 1 clove
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp