Cold Kimchi Buckwheet Noodle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
*Cabbage Kimchi, 1 serving(remove)Soba Noodles, 1 cup(remove)Sesame Oil, 1 tbsp(remove)Granulated Sugar, 1 tsp(remove)Salt, 1 dash(remove)Pepper, black, 1 dash(remove)Garlic, 1 tsp(remove)Fresh Chives, 1 tbsp chopped(remove)*Kikoman Light Soysauce, 7.5 gram(s)(remove)*Mirin, 10 tbsp(remove)
1. Boil the water and add the buckwheet noodle in the pot.
2. Add a dash of salt in the pot and keep boil the noodle until the noodle are cook al dante.
3. Meanwhile, slice the kimchi and set aside.
4. Mix chopped garlic, chives(green onion), 1 gram of soysauce, black pepper, sugar, and sesame oil in a small ball.
5. Make noodle sauce (soup) by mixing the rest of soysauce and mirin.
6. Plating the cold soup (with ice), noodle and generous amount of kimchi garnish on top and serve immediately when it is cold.
Serving Size: 1
2. Add a dash of salt in the pot and keep boil the noodle until the noodle are cook al dante.
3. Meanwhile, slice the kimchi and set aside.
4. Mix chopped garlic, chives(green onion), 1 gram of soysauce, black pepper, sugar, and sesame oil in a small ball.
5. Make noodle sauce (soup) by mixing the rest of soysauce and mirin.
6. Plating the cold soup (with ice), noodle and generous amount of kimchi garnish on top and serve immediately when it is cold.
Serving Size: 1
Nutritional Info Amount Per Serving
- Calories: 639.6
- Total Fat: 14.0 g
- Cholesterol: 0.0 mg
- Sodium: 852.8 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 0.9 g
- Protein: 8.2 g
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