Nengmyeon

Nengmyeon is a refreshing Korean cold noodle dish, perfect for hot summer days, featuring chewy buckwheat noodles and a tangy, savory broth. This vegan version is packed with fresh vegetables and a delightful sesame dressing, making it both nutritious and satisfying.

Ingredients

• Buckwheat noodles - 200 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Radish - 100 grams, thinly sliced
• Green onion - 2 stalks, chopped
• Sesame oil - 2 tablespoons
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Maple syrup - 1 teaspoon
• Garlic - 1 clove, minced
• Water - 1 liter
• Ice cubes - as needed

Steps

1. Bring a pot of water to a boil. Add the buckwheat noodles and cook according to package instructions, usually about 5-7 minutes, until tender.
2. While the noodles are cooking, prepare the vegetables: julienne the cucumber and carrot, and thinly slice the radish.
3. In a small bowl, mix together the sesame oil, soy sauce, rice vinegar, maple syrup, and minced garlic to create the dressing.
4. Once the noodles are cooked, drain them and rinse under cold water to cool them down. Place them in a bowl with ice cubes to keep them chilled.
5. After a few minutes, remove the noodles from the ice and drain again to remove excess water.
6. To serve, divide the noodles into two bowls and top with the cucumber, carrot, radish, and green onion. Drizzle the dressing over the top and serve immediately.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 70 g
• Fiber: 8 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

• Rich in antioxidants from fresh vegetables
• High in fiber, promoting digestive health
• Low in cholesterol, suitable for heart health

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