Buckwheat Soy Milk Noodle Yubu Rolls

Name: Buckwheat Soy Milk Noodle Yubu Rolls
Yield: 339 g
Ingredients: wasabi 10 g; 1/2 half mayonnaise 5 g; crab stick 54 g; buckwheat soy milk noodles 150 g; Sushi Master's Triangle Yubu Sushi 120 g

405 kcal

#buckwheat noodles #soy milk dish #yubu roll #vegan dish #noodle dish #Japanese cuisine #healthy food #easy recipe #summer food #vegetarian

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Ingredients

Main ingredients

wasabi 10 g
1/2 half mayonnaise 5 g
crab stick 54 g
buckwheat soy milk noodles 150 g
Sushi Master's Triangle Yubu Sushi 120 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 48.97 g 44%

Protein 18.04 g 16%

Fat 19.15 g 39%

Serving size 339g

Cooking steps

1

Boil the buckwheat noodles and rinse them in cold water.
2

Make the sauce by adding salt and pepper to soy milk.
3

Blanch the yubu (fried tofu pockets) in boiling water to remove excess oil.
4

Stuff the blanched yubu with the cooked buckwheat noodles and roll them up.
5

Pour the prepared soy milk sauce onto a plate and place the yubu rolls on top.
6

Garnish with vegetables or seaweed flakes as desired.

Buckwheat Soy Milk Noodle Yubu Rolls

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