korean

Buckwheat Noodles with Spicy Sauce

Name: Buckwheat Noodles with Spicy Sauce
Yield: 1 serving
Cuisine: korean
Ingredients: 110 g buckwheat noodles; 120 g cucumber; 100 g daikon radish; 22 g gochujang; 18 g rice vinegar; 12 g soy sauce; 8 g sugar; 10 g toasted sesame oil; 8 g toasted sesame seeds

This dish pairs buckwheat noodles with soy sauce, cucumber and daikon radish. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Vegetarian Vegan

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

18 g Protein

108 g Carbohydrates

18 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

110g buckwheat noodles 385 kcal
120g cucumber 18 kcal
100g daikon radish 16 kcal
22g gochujang 45 kcal
18g rice vinegar 3 kcal
12g soy sauce 8 kcal
8g sugar 31 kcal
10g toasted sesame oil 88 kcal
8g toasted sesame seeds 46 kcal

Cooking instructions

buckwheat noodles
Cook buckwheat noodles in boiling water until tender. Rinse under cold water, drain very well, and set aside.
gochujangrice vinegarsoy saucesugartoasted sesame oil
Whisk gochujang, rice vinegar, soy sauce, sugar, and toasted sesame oil in a bowl to make the sauce.
cucumberdaikon radish
Toss cucumber and radish with a small pinch of salt for 1 minute, then squeeze lightly to remove excess water.
buckwheat noodlessoy sauce
Add noodles to the sauce and toss until evenly coated.
cucumberdaikon radishtoasted sesame seeds
Top with cucumber and radish. Sprinkle with sesame seeds and serve cold or at cool room temperature.