Buckwheat Noodle Salad

Name: Buckwheat Noodle Salad
Total time: 20 min
Yield: 494 g
Ingredients: Onion 20 g; King Oyster Mushroom 40 g; Tofu 50 g; Thinly Sliced Pork Belly 50 g; Cherry Tomato 60 개; Iceberg Lettuce 50 g; Buckwheat Noodles 200 g; Olive Oil 3 g; Vegan Mayonnaise 10 g; Minced Garlic 5 teaspoon; Apple Vinegar 1 ml; Liquid Allulose 2 ml; Low Sodium Fermented Kelp Soy Sauce 3 ml

Cook 20 min Difficulty NORMAL 613 kcal

#diet #low-calorie #vegan

Ingredients

Main ingredients

Onion 20 g
King Oyster Mushroom 40 g
Tofu 50 g
Thinly Sliced Pork Belly 50 g
Cherry Tomato 5 개
Iceberg Lettuce 50 g
Buckwheat Noodles 200 g

Seasonings/Sauce

Olive Oil 3 g
Vegan Mayonnaise 10 g
Minced Garlic 5 teaspoon
Apple Vinegar 1 ml
Liquid Allulose 2 ml
Low Sodium Fermented Kelp Soy Sauce 3 ml

Nutrition summary

Carbohydrates 71.9 g 46%

Protein 27.81 g 18%

Fat 25.52 g 37%

Serving size 494g

Cooking steps

1

Boil the buckwheat noodles in boiling water for 4 minutes, then rinse them in cold water.
2

Julienne cucumber, carrot, and bell pepper.
3

Mix the vegetables with the cooked noodles.
4

Combine soy sauce, vinegar, olive oil, and lemon juice to make the dressing.
5

Pour the dressing over the noodles and vegetables and toss evenly.
6

Sprinkle sesame seeds and seaweed flakes to finish.

Buckwheat Noodle Salad

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