Naengmyeon (Cold Buckwheat Noodle Soup) Lunchbox recipe - ingredients, nutrition and when to eat it
This summer lunchbox pairs buckwheat noodles with cold broth, cucumber, and egg. The springy noodles and crisp cucumber go well with the cool, tangy broth.
This summer lunchbox pairs buckwheat noodles with cold broth, cucumber, and egg. The springy noodles and crisp cucumber go well with the cool, tangy broth. Pour the broth over the noodles just before eating for the freshest taste.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 507g serving): 304.3 kcal · protein 11.5g · carbohydrate 54g · fat 3.9g · sodium 1225.4mg
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: Rinse the noodles thoroughly in cold water to wash away excess starch and keep them from sticking together.
Tips: If packing it for lunch, keep the broth separate to help prevent the noodles from getting soggy.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Dongchimi broth — 250 ml
- Cucumber — 0.3 pc
- Egg — 0.5 pc
- Japanese mustard — 0.3 tsp
- Toasted sesame seeds — 0.3 tsp