Spicy Vegetable Buckwheat Noodles

Name: Spicy Vegetable Buckwheat Noodles
Yield: 1028 g
Ingredients: Traditional Buckwheat Noodles 50 g; Boiled Egg 45 piece; Steamed Vegetables 365 serving; Yondoo (Vegetable Seasoning) 10 ml; Soupless Broth Concentrate 15 g; Salt 3 g; Ottogi Soy Sauce for Soup 20 ml; Water 500 ml; Korean Chili Powder 20 g

411 kcal

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Spicy Vegetable Buckwheat Noodles finished dish

Ingredients

Main ingredients

Traditional Buckwheat Noodles 50 g
Boiled Egg 1 piece
Steamed Vegetables 1 serving

Seasonings/Sauce

Yondoo (Vegetable Seasoning) 10 ml
Soupless Broth Concentrate 15 g
Salt 3 g
Ottogi Soy Sauce for Soup 20 ml
Water 500 ml
Korean Chili Powder 20 g

Nutrition summary

Carbohydrates 66.46 g 62%

Protein 23.21 g 22%

Fat 7.54 g 16%

Serving size 1028g

Cooking steps

1

Cook the buckwheat noodles in boiling water, then rinse them in cold water.
2

Cut cucumber, carrot, onion, and bell pepper into thin strips.
3

In a bowl, mix gochujang (Korean chili paste), soy sauce, vinegar, sugar, sesame oil, and minced garlic to make the sauce.
4

Place the noodles and vegetables in a bowl, add the sauce, and mix well.
5

Sprinkle chili powder and sesame seeds to taste to finish.

Spicy Vegetable Buckwheat Noodles

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