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Japanese Buckwheat Noodles Recipe
|Buckwheat noodles||9 Ounce (250 Gram)|
|Kombu seaweed||2 8⁄9 Inch (7.5 Centimeter Piece)|
|Cabbage/Watercress||7 Ounce, shredded (200 Gram)|
|Peas/Sweet corn||4 Ounce (100 Gram)|
|Carrot||1 , chopped|
|Water||1 3⁄4 Pint (1 Liter)|
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
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.