Korean Buckwheat Noodle Bowl Recipe | Vegetarian Times Skip to main content

Korean Buckwheat Noodle Bowl

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



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


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: 

8 g
Total Fat: 
10 g
Saturated Fat: 
1 g
35 g
91 mg
466 mg
4 g
9 g
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.