Korean Buckwheat Noodle Bowl

Buckwheat noodles, also known as ‘naengmyeon’ in Korean, are a popular dish in Korea, especially during the summer months. They are traditionally served in a chilled broth and are known for their refreshing and tangy flavor.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Korean Buckwheat Noodle Bowl

Cooking Method: Boiling, Stir-frying Cuisine: Korean Courses: Lunch, Main Dish, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 10 min Rest Time 5 min Total Time 30 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Buckwheat noodles
• 1 cup Cucumber
• 1 cup Carrot
• 1 cup Radish
• 1 cup Spring onions
• 2 clove Garlic
• 2 teaspoon Sesame oil
• 2 tablespoon Soy sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Sesame seeds
• 1 teaspoon Red pepper flakes
• 1 teaspoon Salt
• 4 cup Water

Instructions

1. Cook the buckwheat noodles according to the package instructions. Drain and rinse with cold water.
2. Julienne the cucumber, carrot, radish, and spring onions.
3. In a small bowl, mix together garlic, sesame oil, soy sauce, rice vinegar, sesame seeds, red pepper flakes, and salt.
4. In a large bowl, combine the cooked buckwheat noodles, julienned vegetables, and the sauce mixture. Toss well to coat.
5. Let the noodle bowl rest for 5 minutes before serving.
6. Serve the Korean Buckwheat Noodle Bowl with a garnish of spring onions and sesame seeds.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 70g24%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.