Spring Greens and Manila Clam Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
Buckwheat noodles topped with Manila clams and either Korean wild chives or shepherd’s purse capture the fresh aroma of spring.
Buckwheat noodles topped with Manila clams and either Korean wild chives or shepherd’s purse capture the fresh aroma of spring. Their mild shellfish flavor pairs with fragrant greens and a tangy sauce, making them a lovely choice for lunch or a light dinner.
Noodles · 25 minutes to cook
Nutrition (per 800g serving): 364 kcal · protein 16.5g · carbohydrate 54g · fat 7.8g · sodium 737.3mg
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: If using Manila clams in their shells, soak them to remove grit, then boil just until they open and remove the meat for easier eating.
Tips: To keep the wild chives’ aroma bright, don’t leave them sitting in the sauce for long; toss them with the noodles just before serving.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Manila clam meat — 70 g
- Korean wild chives — 20 g
- Soy sauce — 1 tsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 500 ml