Buckwheat Soy Milk Noodle Yubu Roll

Name: Buckwheat Soy Milk Noodle Yubu Roll
Yield: 338.5 g
Ingredients: Cham Sauce 5 ml; Allulose Syrup 20 spoon; Sesame Oil 4.5 ml; Wasabi 10 g; 1/2 Half Mayonnaise 5 g; Crab Stick 54 g; Buckwheat Soy Milk Noodles 120 g; Sushi Master Triangular Yubu Sushi 120 g

429 kcal

#buckwheat noodles #soy milk #yubu roll #vegetarian #healthy food #vegan #easy recipe #summer dish #diet #low calorie

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Ingredients

Main ingredients

Cham Sauce 5 ml
Allulose Syrup 1 spoon
Sesame Oil 4.5 ml
Wasabi 10 g
1/2 Half Mayonnaise 5 g
Crab Stick 54 g
Buckwheat Soy Milk Noodles 120 g
Sushi Master Triangular Yubu Sushi 120 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 61.75 g 47%

Protein 16.93 g 13%

Fat 22.85 g 40%

Serving size 338.5g

Cooking steps

1

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

Prepare the soy milk sauce.
3

Blanch the yubu (fried tofu skin) in hot water to remove the oil.
4

Place the boiled buckwheat noodles inside the yubu and roll them up.
5

Serve the finished yubu rolls on a plate with the soy milk sauce.

Buckwheat Soy Milk Noodle Yubu Roll

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