Tomato and Egg Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
A light summer noodle dish made with buckwheat noodles tossed with tomato and egg.
A light summer noodle dish made with buckwheat noodles tossed with tomato and egg. Tangy tomato and savory egg make it fresh and appetizing, and it’s just right for a simple lunch.
Noodles · 15 minutes to cook
Nutrition (per 409.5g serving): 355.5 kcal · protein 15.1g · carbohydrate 53.7g · fat 8.6g · sodium 540.9mg
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: If the tomatoes release a lot of liquid, you can leave out the water from the seasoning.
Tips: Rinse the noodles thoroughly in cold water to keep them pleasantly chewy.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Tomato — 1 pc
- Egg — 1 pc
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Water — 1 Tbsp