Kabocha and Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
This noodle dish pairs cooked buckwheat noodles with roasted kabocha squash, lightly tossed in a soy-based sauce.
This noodle dish pairs cooked buckwheat noodles with roasted kabocha squash, lightly tossed in a soy-based sauce. The buckwheat's earthy flavor goes well with the squash's tender texture and subtle sweetness. It's a good choice when you want an easy bowl for lunch or dinner.
Noodles · 25 minutes to cook
Nutrition (per 323g serving): 349.2 kcal · protein 9.3g · carbohydrate 61.1g · fat 7.8g · sodium 1268.3mg
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: Cook the kabocha until a chopstick can pierce it easily so it's comfortable to eat with the noodles.
Tips: Drain the noodles well in a colander so leftover water doesn't thin the sauce.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Kabocha squash — 100 g
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Green onion — 5 g
- Water — 1 Tbsp