Spring Noodles with Shepherd’s Purse and Doenjang recipe - ingredients, nutrition and when to eat it
Spring Noodles with Shepherd’s Purse and Doenjang tosses cooked knife-cut noodles with fragrant shepherd’s purse and savory doenjang sauce.
Spring Noodles with Shepherd’s Purse and Doenjang tosses cooked knife-cut noodles with fragrant shepherd’s purse and savory doenjang sauce. The salty, rich doenjang pairs nicely with the fresh herbal aroma, making it a good choice for lunch or a light dinner.
Noodles · 20 minutes to cook
Nutrition (per 303.5g serving): 393.7 kcal · protein 12.7g · carbohydrate 64.7g · fat 8.6g · sodium 1026.3mg
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: To remove dirt from shepherd’s purse roots, soak them briefly in water, then swish and rinse them several times.
Tips: Rinsing the noodles under cold water washes away surface starch, so they’re less likely to clump when tossed with the sauce.
Tips: Doenjang varies in saltiness by brand, so start with a little and adjust the seasoning at the end.
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Ingredients (1 serving)
- Cooked knife-cut noodles — 200 g
- Shepherd’s purse — 60 g
- Doenjang — 1 Tbsp
- Sesame oil — 1 tsp
- Minced garlic — 0.5 tsp
- Sesame seeds — 1 tsp
- Water — 1 Tbsp