Chilled Buckwheat Noodles

Chilled Buckwheat Noodles, known as Naengmyeon, are a refreshing Korean breakfast dish perfect for warm days. This dairy-free recipe features chewy noodles tossed in a savory sauce and topped with crisp vegetables for a delightful start to your day.

Ingredients

• Buckwheat noodles - 150 grams
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Honey or maple syrup - 1 teaspoon
• Cucumber - 1 small, julienned
• Carrot - 1 small, julienned
• Scallions - 2, chopped
• Sesame seeds - 1 tablespoon
• Chili flakes - to taste (optional)
• Water - 1 liter

Steps

1. Bring 1 liter of water to a boil in a pot.
2. Add the buckwheat noodles and cook according to package instructions (usually about 5-7 minutes) until tender.
3. Once cooked, drain the noodles and rinse them under cold water to cool them down, then set aside.
4. In a small bowl, mix soy sauce, sesame oil, rice vinegar, and honey (or maple syrup) to create the dressing.
5. In a large bowl, combine the cooled noodles with the dressing, and toss gently to coat.
6. Add the julienned cucumber, carrot, and chopped scallions to the noodles and mix well.
7. Serve the noodles in bowls, garnished with sesame seeds and chili flakes if desired.

Nutrition

• Calories: 320
• Protein: 10 g
• Carbs: 52 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Buckwheat is a good source of plant-based protein and fiber, promoting satiety and digestive health.
• This dish is low in cholesterol and contains healthy fats from sesame oil, supporting heart health.

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