Summer Buckwheat Noodle Salad Bento recipe - ingredients, nutrition and when to eat it
This summer bento combines cooked buckwheat noodles with cucumber and a tangy, spicy sauce. Serve it cold to bring out the nutty noodles and crisp cucumber.
This summer bento combines cooked buckwheat noodles with cucumber and a tangy, spicy sauce. Serve it cold to bring out the nutty noodles and crisp cucumber. It’s great for lunch on a hot day or as a light meal to take along.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 367g serving): 350.3 kcal · protein 9.3g · carbohydrate 62.1g · fat 7g · sodium 717.9mg
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: Drain the noodles well so the sauce doesn’t get watery in the lunch box.
Tips: Pack the cucumber separately and mix it with the noodles just before eating to keep it crisp.
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Ingredients (1 serving)
- Cooked soba noodles — 180 g
- Cucumber — 0.5 pc
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Soy sauce — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Ice — 4 pc