Spicy Cucumber Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
Toss cooked buckwheat noodles with crunchy cucumber and a tangy, spicy gochujang dressing.
Toss cooked buckwheat noodles with crunchy cucumber and a tangy, spicy gochujang dressing. They make a tasty lunch when you're craving something flavorful, or a light dinner.
Noodles · 20 minutes to cook
Nutrition (per 1323g serving): 346.4 kcal · protein 9.2g · carbohydrate 60.1g · fat 7.5g · sodium 517.9mg
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 noodles well in cold water to give them a springy texture.
Tips: Rather than adding all the dressing at once, start with half, taste, and add more as needed.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Cucumber — 0.5 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 1000 ml