Chilled Buckwheat Noodles with Cucumber Broth recipe - ingredients, nutrition and when to eat it
This summer noodle dish is made by pouring tangy, chilled cucumber broth over cooked buckwheat noodles.
This summer noodle dish is made by pouring tangy, chilled cucumber broth over cooked buckwheat noodles. Crisp cucumber and the nutty flavor of buckwheat make it a refreshing lunch on a hot day.
Noodles · 20 minutes to cook
Nutrition (per 575g serving): 257.8 kcal · protein 8.3g · carbohydrate 51.9g · fat 1.6g · sodium 807.4mg
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: Chill the cucumber broth ahead of time so it stays cool while you cook the noodles.
Tips: Rinse the buckwheat noodles thoroughly in cold water after cooking so they stay springy and the broth doesn’t turn cloudy.
Tips: Season just before serving, keeping in mind that the cucumber will release water and the ice will melt.
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Ingredients (1 serving)
- Cooked Buckwheat Noodles — 180 g
- Cucumber — 0.5 pc
- Cold Water — 1 cup
- Vinegar — 1 Tbsp
- Soy Sauce — 1 tsp
- Sugar — 0.5 tsp
- Salt — 0.3 tsp
- Toasted Sesame Seeds — 0.5 tsp
- Ice — 0.5 cup