Quick Buckwheat Noodles with Tsuyu (Chilled)
Quick Buckwheat Noodles with Tsuyu (Chilled)
Effortless Cold Buckwheat Noodles: Enjoyed Simply with Tsuyu (feat. Radish Juice & Whole Wheat Noodles)
A simple and refreshing cold noodle dish made with tsuyu and whole wheat noodles.
Ingredients- Buckwheat noodles or whole wheat noodles, 1 serving
- Grated radish
- Tsuyu (Japanese dipping sauce) 4 Tbsp
- Water 120ml
- Ice cubes
- Cherry tomatoes
- Dosirak Kim (small seaweed snack pack)
- Fresh wasabi
Cooking Instructions
Step 1
First, prepare the grated radish, which is key to a refreshing cold noodle soup. Wash a fresh radish thoroughly, peel it, and then finely grate it using a grater. Lightly draining the grated radish in a sieve will make the broth clearer.
Step 2
Create the refreshing cold broth base. In a large bowl, add the prepared grated radish, 4 tablespoons of tsuyu, and 120ml of cold water. Mix well. Add plenty of ice cubes to make the broth nice and cold. The umami of the tsuyu combined with the refreshing taste of radish will enhance the flavor.
Step 3
Boil the noodles and rinse them under cold water. Fill a pot with plenty of water and bring it to a rolling boil. Once boiling, add the buckwheat noodles or whole wheat noodles and cook according to the package instructions. Stir occasionally to prevent the noodles from sticking. *Tip: If the water starts to boil over while cooking the noodles, pour in a little cold water and repeat this 2-3 times. This helps make the noodles chewier. After cooking, rinse the noodles thoroughly under cold running water to remove excess starch and drain them completely.
Step 4
Serve and enjoy your delicious noodles. Carefully place the drained noodles into the prepared cold tsuyu broth. Garnish with halved cherry tomatoes and thinly sliced dosirak kim. If desired, add a dab of fresh wasabi for a zesty kick. *Extra Tip: You can also add other shredded vegetables like cucumber as a topping, or finely chopped green onions for a fragrant touch.
