Buckwheat Noodle Salad

Name: Buckwheat Noodle Salad
Total time: 10 min
Yield: 1600 g
Ingredients: Lettuce 50 serving; Pork Ham (Leg) 200 serving; Super Sweet Corn 1000 g; Premium 20% Buckwheat Noodles (Frozen) 250 g; Concentrated Tsuyu Sauce 100 ml

Cook 10 min Difficulty EASY 1,849 kcal

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Ingredients

Main ingredients

Lettuce 1 serving
Pork Ham (Leg) 1 serving
Super Sweet Corn 1000 g
Premium 20% Buckwheat Noodles (Frozen) 250 g

Seasonings/Sauce

Concentrated Tsuyu Sauce 100 ml

Nutrition summary

Carbohydrates 318.63 g 69%

Protein 92.01 g 20%

Fat 22.27 g 11%

Serving size 1600g

Cooking steps

1

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

Thinly slice the cucumber and carrot.
3

Place the boiled buckwheat noodles and vegetables in a bowl.
4

Mix soy sauce, vinegar, sugar, and sesame oil to make the sauce.
5

Pour the sauce over the salad and sprinkle with sesame seeds.

Buckwheat Noodle Salad

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