Low-calorie Korean cold buckwheat noodles

Soba noodles 50 grams	Eggs 1
Cucumber shreds A little	Cabbage shreds A little
Garlic paste 20 grams	Vida Premium Oyster Sauce 5 grams
Vidami Fragrance Rice Vinegar 15 grams	Vida Delicious Soy Sauce 5 grams
White Sesame A little	Korean kimchi A little
Scallion Partner June Fragrant Chili Sauce 10 grams

How to make low-calorie Korean cold buckwheat noodles

Step 1

Cut cucumber and cabbage into shreds, use eggs that can be eaten raw, and cook them into soft-boiled eggs.

Step 2

First, prepare the Korean noodle sauce, put minced garlic in a bowl, and add 15 grams of Vidami Fragrant Rice Vinegar.

Step 3

Vida Delicious Extra Fresh Soy Sauce 5g

Step 4

Vida Premium Oyster Sauce 5g

Step 5

10 grams of Green Onion Companion June Spicy Chili Sauce, a little white sesame seeds

Step 6

Stir evenly and the indispensable noodle sauce is ready.

Step 7

Buckwheat noodles, cooked and cooled in ice water, then drained and dried

Step 8

Arrange the noodles like this, put the previously prepared Korean noodle sauce on one side of the noodles, and add the appropriate amount according to your taste Then add cucumber shreds, cabbage shreds, Korean kimchi, half a soft-boiled egg on top, and sprinkle some white sesame seeds.

Step 9

Refreshing and low-fat, spicy and sour, it’s appetizing. It’s perfect for summer. You must eat it. Cooking tips for low-calorie Korean cold buckwheat noodles

The cooked noodles must be immersed in ice water to cool them down How to cook soft-boiled eggs, cook for 5 minutes