Korean · Lunch
Spicy Cold Buckwheat Noodles (Low-Calorie)
Chewy buckwheat noodles tossed cold with a light gochujang-vinegar dressing, pan-seared lean beef sirloin, cucumber ribbons, and a soft-boiled egg half. Sesame oil is used sparingly, sugar is trimmed back, and the beef is seared instead of fried, keeping the dish light while maintaining its tangy, spicy identity.
$5
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
393Calories
29.4gProtein
11.9gFat
44.8gCarbs
9.8gSugar
3.9gFiber
1046mgSodium
246mgChol
3.4gSat Fat
520mgPotassium
70mgCalcium
3.8mgIron
1.6mcgVitamin B12
6mgVitamin C
low-calorie
gluten-free-adaptable
low-calorie
Instructions
1
Prep
Slice the beef sirloin thinly, mince the garlic, and julienne the cucumber. Thinly slice the scallion and place all nearby.
2
Sear
Heat a nonstick skillet over medium-high with no oil. Sear beef slices 1–2 minutes per side until browned and center is pink.
3
Chill
Boil soba noodles 4–5 minutes until tender. Drain, rinse under cold water 1 minute, then chill 5 minutes.
4
Whisk
Whisk gochujang, rice vinegar, sugar, sesame oil, and minced garlic until smooth and lump-free.
5
Toss
Add chilled noodles to sauce and toss with tongs until evenly coated and glossy red.
6
Plate
Pile dressed noodles into a bowl. Fan beef and cucumber over top, scatter scallion and sesame seeds, tuck egg half at rim.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g beef sirloin
- 5.2 oz150g soba noodles
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 11 cucumber
- 22 scallion
- 22 soft-boiled egg
- 1 tsp1 tsp toasted sesame seeds
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
