Cold Buckwheat Noodles with Seafood recipe - ingredients, nutrition and when to eat it
These refreshing noodles are served with buckwheat noodles, shrimp, and squid in cool dongchimi broth.
These refreshing noodles are served with buckwheat noodles, shrimp, and squid in cool dongchimi broth. They’re a great choice for lunch on a hot day or for a light yet satisfying dinner.
Seafood · 20 minutes to cook
Nutrition (per 693g serving): 396.8 kcal · protein 31.3g · carbohydrate 56.3g · fat 3.4g · sodium 1947mg
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 buckwheat noodles thoroughly in cold water so the broth doesn’t become cloudy.
Tips: Seafood can become tough if overcooked, so blanch it only until the color changes and the centers are cooked through.
Tips: Chill the broth and bowls in advance for an even more refreshing meal.
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Ingredients (1 serving)
- Boiled buckwheat noodles — 180 g
- Shrimp — 5 pc
- Squid — 60 g
- Dongchimi broth — 300 ml
- Cucumber — 60 g
- Green onion — 10 g
- Soy sauce — 1 tsp
- Vinegar — 1 Tbsp
- Korean mustard — 0.5 tsp
- Sesame seeds — 0.5 tsp