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Korean Buckwheat Noodle Bowl Recipe - Vegetarian Times

Korean Buckwheat Noodle Bowl

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Korean Buckwheat Noodle Bowl

Korean Buckwheat Noodle Bowl

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

  • 4Servings

Ingredients

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

Preparation

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
  • Carbohydrate Content: 35 g
  • Cholesterol Content: 91 mg
  • Fat Content: 10 g
  • Fiber Content: 4 g
  • Protein Content: 8 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 466 mg
  • Sugar Content: 9 g