• Course

    Main Course

  • Prep time

    20 Mins

  • cook time

    10 Mins

  • servings

    2

Ingredients

Sauce

  • ¼ cup soy sauce
  • ¼ cup water
  • 2 tbsp maesil plum syrup
  • 1 tsp sugar
  • 2 tbsp agave
  • ½ tbsp sesame oil
  • 2 tbsp gochugaru Korean chili flakes
  • ½ tsp minced garlic
  • ½ tbsp sesame seeds
  • 1 pinch black pepper

product used in the recipe

Organic Buckwheat & Brown Soba Rice Noodles

  • 1

    Cook noodles per directions on package. Rinse in cold water and set in a strainer. Loosely cover with plastic wrap until ready to serve.

  • 2

    Wash scallions and remove root ends. Using a shredder, shred scallions from the center, lengthwise.

  • 3

    Soak shredded scallions in cold water for ~10 mins. Transfer scallions to a strainer and keep in fridge until ready to serve.

  • 4

    Chop lettuce, chicory lettuce and set aside.

  • 5

    Combine sauce ingredients, mix well, and set aside.

  • 6

    When ready to plate, combine noodles, veggies and desired amount of sauce in a large bowl. Toss and mix with chopsticks. Serve cold.

  • 7

    If planning to consume later, toss noodles with vegetables and serve sauce separately.

product used in the recipe

Organic Buckwheat & Brown Soba Rice Noodles

Instruction video