Korean Wild Chive and Doenjang Noodles recipe - ingredients, nutrition and when to eat it
Thin noodles tossed with spring shepherd’s purse and a savory doenjang sauce. The earthy soybean paste pairs with the fresh herbal aroma of the greens, making…
Thin noodles tossed with spring shepherd’s purse and a savory doenjang sauce. The earthy soybean paste pairs with the fresh herbal aroma of the greens, making this a lovely light lunch.
Noodles · 20 minutes to cook
Nutrition (per 265.5g serving): 339 kcal · protein 11.2g · carbohydrate 52.7g · fat 8.6g · sodium 1052.7mg
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: Grit can cling to the roots, so gently rub the tips as you rinse them.
Tips: If the sauce is too thick, add a little noodle-cooking water or plain water at a time to thin it.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 1 serving
- Shepherd’s purse — 1 handful
- Doenjang (Korean soybean paste) — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Minced garlic — 0.5 tsp
- Sugar — 0.5 tsp
- Vinegar — 1 tsp
- Water — 1 Tbsp