Appetizers / Soups / Salads

Cold Kimchi Buckwheet Noodle is for Lunch.

Cold Kimchi Buckwheet Noodle takes 15 minutes to prepare.

Cold Kimchi Buckwheet Noodle takes 15 minutes to cook.

Cold Kimchi Buckwheet Noodle makes 1 servings.

The ingredients for Cold Kimchi Buckwheet Noodle are:

*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)

Here is how you make Cold Kimchi Buckwheet Noodle:

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

The nutritional information for Cold Kimchi Buckwheet Noodle is:

• Servings Per Recipe: 1
• 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

Cold Kimchi Buckwheet Noodle is Asian cuisine.

The dietary needs meet for Cold Kimchi Buckwheet Noodle is Vegetarian