Pollock Roe and Avocado Bibim Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
This noodle dish is made by lightly tossing cooked buckwheat noodles with pollock roe and avocado.
This noodle dish is made by lightly tossing cooked buckwheat noodles with pollock roe and avocado. Salty pollock roe and creamy avocado pair nicely with the nutty aroma of seaweed. It’s a good choice when you want a quick but satisfying lunch.
Noodles · 15 minutes to cook
Tips: Pollock roe is salty, so taste the dish before adding any more seasoning.
Tips: Cut the avocado just before serving to keep it from discoloring.
Tips: Drain the rinsed noodles well so the sauce doesn’t get watery.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Salted pollock roe — 30 g
- Avocado — 0.5 pc
- Crumbled roasted seaweed — 1 Tbsp
- Sesame oil — 1 tsp
- Rice vinegar — 1 tsp
- Whole sesame seeds — 1 tsp