Soboro Zucchini Buckwheat Noodles

Name: Soboro Zucchini Buckwheat Noodles
Total time: 10 min
Yield: 567 g
Ingredients: buckwheat noodles 200 serving; tofu 135 block; green onion 50 piece (1/2 stalk); raw garlic 12 clove; onion 70 half (1/2 onion); fresh zucchini 100 g

Cook 10 min Difficulty EASY 745 kcal

#soboro #zucchini dish #buckwheat noodles #noodle dish #Korean food #summer noodles #buckwheat noodles #healthy food #beef topping #easy meal

Soboro Zucchini Buckwheat Noodles finished dish

Ingredients

Main ingredients

buckwheat noodles 1 serving
tofu 0.3 block
green onion 1 piece (1/2 stalk)
raw garlic 4 clove
onion 1 half (1/2 onion)
fresh zucchini 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 141.17 g 75%

Protein 30.08 g 16%

Fat 7.91 g 9%

Serving size 567g

Cooking steps

1

Thinly slice the zucchini.
2

Cook the buckwheat noodles and rinse them in cold water.
3

Add cooking oil to a pan and stir-fry ground beef.
4

Add minced garlic, soy sauce, and sugar to make the soboro topping.
5

Lightly sauté the zucchini and season with salt.
6

Place the cooked buckwheat noodles in a bowl, then top with zucchini and soboro.
7

Finish with a drizzle of sesame oil and a sprinkle of sesame seeds.

Soboro Zucchini Buckwheat Noodles

AI 영양사 앤디