Young Radish Kimchi Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
Buckwheat noodles and young radish kimchi are tossed with cucumber and egg in a spicy, tangy dressing.
Buckwheat noodles and young radish kimchi are tossed with cucumber and egg in a spicy, tangy dressing. Crisp cucumber and chewy noodles make this a refreshing bowl for a hot summer lunch.
Salads & light · 20 minutes to cook
Tips: Rinse the noodles thoroughly in cold water so they don’t stick together and taste fresh.
Tips: If the young radish kimchi is salty or strongly seasoned, start with a little less gochujang, taste, and add more as needed.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Young radish kimchi — 0.5 cup
- Cucumber — 0.5 pc
- Boiled egg — 1 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp