Seaweed Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
Chewy buckwheat noodles tossed with cucumber and seaweed in a tangy soy sauce dressing.
Chewy buckwheat noodles tossed with cucumber and seaweed in a tangy soy sauce dressing. Light and refreshing, they make a lovely summer lunch or an easy dinner on a hot day.
Noodles · 15 minutes to cook
Tips: If the seaweed noodles are salty, rinse them well in cold water, then add the soy sauce a little at a time to taste.
Tips: Toss the noodles with the dressing just before serving so they don’t get soggy.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Seaweed noodles — 80 g
- Cucumber — 0.5 pc
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 1 Tbsp