Korean buckwheat noodles

Korean buckwheat noodles

JUST VEGAN! | Spicy (medium), Adventurous, Great for leftovers, Quick & easy
This spicy Korean-inspired noodle salad, using organic soba noodles, is a lovely combination of flavours and textures. It is a perfectly rounded meal for a summery night. The portions are generous so you can save some for lunch the next day!
  • Make this dish within 5 days of receiving your meal kit
  • Hands-on: 15-20 minutes
    Ready in: 15-20 minutes
  • Cooking equipment: medium pot
  • No preparations steps required before you start cooking
  • Pantry items needed: none
  • Serves: 2 or 4
Per 649g serve Per 100g
Energy 2860kJ (683Cal) 440kJ (105Cal)
Protein 20.4g 3.1g
Fat, total 31.4g 4.8g
– Saturated 2.6g 0.4g
Carbohydrate 106g 16.4g
– Sugars 42.8g 6.6g
Sodium 1480mg 229mg
* Nutritional information is based on averages.

Allergens: contains cereals containing gluten, soybeans, sesame seeds, sulphites.

May contain traces of other allergens.

For full details of allergen and ingredient information,

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Tofu is a good source of protein and contains all nine essential amino acids your body needs. Surprisingly, it provides more protein per calorie than beef. It is also a source of iron, manganese, potassium, calcium, selenium, phosphorous, magnesium, copper, zinc and vitamin B1.

Tofu has been linked to health benefits such as better heart health, lower levels of ‘bad’ cholesterol, better bone health, lower risk of colorectal and prostate cancer, better skin and better memory and brain health.

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