Tofu and Kimchi Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad combines cooked buckwheat noodles with tofu, kimchi, and cucumber in a tangy dressing.
This salad combines cooked buckwheat noodles with tofu, kimchi, and cucumber in a tangy dressing. The mild noodles pair with crisp cucumber and zesty kimchi, making it a light meal for a hot day.
Salads & light · 15 minutes to cook
Nutrition (per 459g serving): 416.8 kcal · protein 18.1g · carbohydrate 58.8g · fat 12g · sodium 510.8mg
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 thoroughly in cold water so they don’t stick together and stay fresh and springy.
Tips: A little kimchi juice helps the dressing cling to the noodles. Add it gradually, tasting as you go.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Tofu — 100 g
- Napa cabbage kimchi — 50 g
- Cucumber — 0.5 pc
- Gochujang (Korean chili paste) — 1 tsp
- Vinegar — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp