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Korean-Inspired Buckwheat Noodle Salad with Avocado & Kimchi

Korean-Inspired Buckwheat Noodle Salad with Avocado & Kimchi

Buckwheat helps with digestion, andpromotes gut bacteria that help.

Gut-Friendly Tips:

●     Buckwheat is gluten-free andprebiotic-rich; kimchi gives probiotics.

Functional Group
Food Type
Allergens
Digestion
Plant-Based
Sesame

Ingredients

●     Cooked buckwheat noodles (soba): 120g

●     Kimchi (drained & chopped): 60g

●     Avocado (sliced): ½ medium (75g)

●     Carrot (julienned): 40g

●     Cucumber (julienned): 40g

●     Sesame seeds: 1 teaspoon

●     Sesame oil (optional): 1 teaspoon

●     Soy sauce or tamari (optional): 1tablespoon

Instructions

  1. Cook buckwheat noodles as per instructions and rinse under cold water.
  2. In a bowl, combine noodles, kimchi, avocado, carrot, and cucumber.
  3. Drizzle with sesame oil and soy sauce if using.
  4. Sprinkle with sesame seeds and serve chilled.

Combinecooked buckwheat noodles with shredded carrot, cucumber, sliced avocado, andkimchi. Toss with sesame oil + rice vinegar.

Serving Size (and serving per package)
Calories (kilocalories
/kilojoules)
Total Fat
1
430kcal
20g
Protein
Total Carbohydrates
Dietary Fibre
11g
48g
8g