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Picture of Cold Buckwheat Noodles with Kimchi and Eggs
asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1720 kcal 86 %
  • Fat 35 g 54 %
  • Saturated 7 g 35 %
  • Carbs 302 g 101 %
  • Fiber 15 g 60 %
  • Protein 75 g 149 %
  • Cholesterol 372 mg 124 %
  • Sodium 3812 mg 159 %
  • Calcium 608 mg 61 %
  • Magnesium 471 mg 112 %
  • Potassium 4499 mg 96 %
  • Iron 17 mg 96 %
  • Zinc 10 mg 92 %
  • Phosphorus 1403 mg 200 %
  • Vitamin A 330 µg 37 %
  • Vitamin C 33 mg 36 %
  • Thiamin (B1) 2 mg 160 %
  • Riboflavin (B2) 1 mg 104 %
  • Niacin (B3) 13 mg 84 %
  • Vitamin B6 2 mg 125 %
  • Folate equivalent (total) 516 µg 129 %
  • Vitamin B12 1 µg 37 %
  • Vitamin D 2 µg 13 %
  • Vitamin E 2 mg 16 %
  • Vitamin K 572 µg 477 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cold Buckwheat Noodles with Kimchi and Eggs recipes

Ingredients

  • 12 oz. Korean buckwheat noodles
  • 1 12-oz. jar napa kimchi
  • 2 tablespoons (or more) rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon (or more) sugar
  • Kosher salt
  • 2 large eggs, hardboiled, quartered
  • ½ hot house cucumber, julienned
  • 4 scallions, thinly sliced
  • ½ cup thinly sliced toasted laver or nori sheets
  • 2 tablespoons toasted sesame seeds

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