Nutty noodles that are tasty and refreshing enough to beat the final hours of the summer heat! The spiciness of the red pepper flakes and the crunchiness of the various vegetables make this dish a popular pick for the season.
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SP Dried Buckwheat Soba Noodle 300G
Red Leaf Lettuce
Hard Boiled Egg
1 cut in half
SEMPIO Soy Sauce(Jin Gold F3) 500ML
CJ Dark Brown Sugar 1KG
Gochugaru (Red Pepper Flakes)
Choripdong Roasted Sesame Seeds 454G
1 tbsp (salted)
HanSang Sesame Oil 100% 160ML
Korean Hot Mustard Paste
Serves: 2 |
Total Cooking Time: 30 minutes
Grind an apple, after removing its skin, using either a hand fruit grinder or an electronic mixer. Then, strain the apple juice.
In the same bowl, add the rest of the sauce ingredients and mix thoroughly. Set aside.
Pour water into a large pot and bring to a boil. Add buckwheat noodles and cook for 3 minutes over medium-high heat. When noodles soften, rinse under ice cold water and cool down completely.
Plate the noodles first. Then, surround with red leaf lettuce, red onion, onion, yellow paprika, cucumber, carrots, white cabbage, red cabbage, and perilla leaves. You can adjust the veggies to your liking! Pour the sauce on the noodles and sprinkle chopped almonds on top. Finish with a hard-boiled egg!
Mix completely and enjoy! Beat the final hours of the summer heat with this healthy and delicious noodle salad!