Summer Chogyeguksu Noodle Lunchbox recipe - ingredients, nutrition and when to eat it
This summer lunchbox features chilled buckwheat noodles, chicken, and cucumber in a tangy cold broth with mustard.
This summer lunchbox features chilled buckwheat noodles, chicken, and cucumber in a tangy cold broth with mustard. The springy noodles, mild chicken, and crisp cucumber make it a good choice for lunch or dinner on a hot day.
Lunchbox & quick meals · 30 minutes to cook
Tips: Rinse the noodles thoroughly in cold water, then drain them well so they don’t water down the broth in the lunchbox.
Tips: Stir in the mustard a little at a time and adjust it to taste.
Tips: For a packed lunch, keep the noodles and broth in separate containers, chilled, and combine them just before eating.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Chicken breast — 100 g
- Cucumber — 0.5 pc
- Chicken stock — 250 ml
- Hot mustard — 1 tsp
- Vinegar — 1 Tbsp
- Soy sauce — 1 tsp
- Sesame seeds — 1 tsp
- Ice — 4 pc