Japanese Buckwheat Noodles Recipe

Summary

CuisineMethod
DishVegetarian
Main Ingredient

Ingredients

 Buckwheat noodles9 Ounce (250 Gram)
 Kombu seaweed2 8⁄9 Inch (7.5 Centimeter Piece)
 Cabbage/Watercress7 Ounce, shredded (200 Gram)
 Peas/Sweet corn4 Ounce (100 Gram)
 Carrot1 , chopped
 Water1 3⁄4 Pint (1 Liter)
 Tamari3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1052 Calories from Fat 52

% Daily Value*

Total Fat 5 g8.3%

Saturated Fat 0.2 g0.98%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6352.6 mg264.7%

Total Carbohydrates 208 g69.4%

Dietary Fiber 26.4 g105.7%

Sugars 16.5 g

Protein 46 g91.3%

Vitamin A 225.2% Vitamin C 203.1%

Calcium 15.1% Iron 47.8%

*Based on a 2000 Calorie diet

Directions

Cook the noodles in a large pan of boiling water.
Drain, rinse and set aside.
Wipe the kombu with a damp cloth to remove the excess salt, then place it in a pan with the vegetables and water and bring to the boil.
Reduce the heat, cover and simmer for 5 minutes.
Discard the kombu and add the cooked noodles and tamari to the vegetables.
Heat gently for about 2 minutes to warm the cooked noodles through again.
Serve at once, garnished with a little toasted nori, if desired.
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