Cold Buckwheat Noodles
Recipe: #33683
November 09, 2019
Categories: Dinner, Lunch, Main Dish, Vegetables, Celery, Asian, Add it in the lunch box, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Stove Top, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices more
"From our weekday newspaper The West Australian. Times are estimated."
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (175.7 g)
- Calories 511.4
- Total Fat - 14.6 g
- Saturated Fat - 2.1 g
- Cholesterol - 0 mg
- Sodium - 1310.9 mg
- Total Carbohydrate - 87.4 g
- Dietary Fiber - 2.5 g
- Sugars - 1.9 g
- Protein - 4.8 g
- Calcium - 39.2 mg
- Iron - 1.1 mg
- Vitamin C - 2.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Boil the noodles to your liking or as per package directions.
Step 2
Divide all the seasonings between two bowls.
Step 3
When the noodles are ready, tip them into a colander and quickly rinse under the cold tap, then drain well.
Step 4
Divide the noodles between the bowls and mix well.
Step 5
Scatter over the remaining ingredients and serve.
Tips & Variations
No special items needed.
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