Myeongnan Butter Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
This dish combines cooked buckwheat noodles with savory salted pollock roe and butter, tossed together while warm.
This dish combines cooked buckwheat noodles with savory salted pollock roe and butter, tossed together while warm. It’s rich and savory, and makes an easy lunch or dinner.
Noodles · 15 minutes to cook
Tips: Stir the pollock roe into the noodles after melting the butter so the roe spreads evenly instead of clumping.
Tips: Toss everything while the noodles are still warm so the butter coats them smoothly.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Salted pollock roe — 35 g
- Butter — 1 Tbsp
- Crumbled roasted seaweed — 1 Tbsp
- Scallions — 1 Tbsp
- Noodle cooking water — 2 Tbsp