Skip to main content

Korean Buckwheat Noodle Bowl

Pear is an unexpected addition to this subtly sweet and spicy dish.

Ingredients: 

Ingredients: 

Ingredient Line: 
4 oz. dried Korean buckwheat noodles or soba noodles
Ingredient Line: 
1 firm pear, such as Bosc, chopped
Ingredient Line: 
1 cup julienned English cucumber
Ingredient Line: 
½ cup grated daikon radish
Ingredient Line: 
3 Tbs. low-sodium soy sauce
Ingredient Line: 
1 ½ Tbs. toasted sesame oil
Ingredient Line: 
2 tsp. sugar
Ingredient Line: 
2 tsp. chile paste
Ingredient Line: 
2 cloves garlic, minced (2 tsp.)
Ingredient Line: 
2 hard-boiled eggs, cut into wedges
Ingredient Line: 
1 green onion, chopped (2 Tbs.)
Ingredient Line: 
1 Tbs. toasted sesame seeds

Instructions: 

1. Cook noodles according to package directions. Drain, and rinse under cold water, then drain again. Transfer to bowl, and toss with pear, cucumber, and radish.

2. Whisk soy sauce, sesame oil, sugar, chile paste, and garlic with 1 Tbs. water in small bowl. Pour sauce over noodles, and toss to mix. Serve garnished with egg wedges, green onion, and sesame seeds.

Nutrition Information: 

Calories: 
247
Protein: 
8 g
Total Fat: 
10 g
Saturated Fat: 
1 g
Carbohydrates: 
35 g
Cholesterol: 
91 mg
Sodium: 
466 mg
Fiber: 
4 g
Sugar: 
9 g
Yield: 
Serves 4

Comments on this Recipe

Love it, unusual combo

We really like this. In fact it's what's for dinner tonight!

I wish the sauce infused the veggies and fruit more. Needs to marinate a little. Instead of water I suggest rice vinegar.

This recipe consists of egg and egg is not vegetarian

Egg IS vegetarian. It is not vegan. Differences.