Korean · Lunch
Cold Buckwheat Noodles (Low-Calorie)
Thin buckwheat noodles served chilled in a tangy, lightly sweetened broth topped with lean seared beef sirloin, cucumber, and a soft-boiled egg half. Broth is skimmed of fat and sweetener is reduced, keeping the dish light while retaining the sharp vinegar-mustard tang and cold-noodle identity of naengmyeon.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
380Calories
38.1gProtein
9.8gFat
39.2gCarbs
7.8gSugar
3.6gFiber
620mgSodium
71mgChol
3.1gSat Fat
745mgPotassium
72mgCalcium
3.7mgIron
1.8mcgVitamin B12
10.5mgVitamin C
low-calorie
low-cholesterol
protein-rich
low-calorie
Instructions
1
Prep
Trim visible fat from beef sirloin, season lightly with salt, and let sit at room temperature for 10 minutes.
2
Chill
Whisk beef stock, rice vinegar, mustard, and sugar together, then refrigerate until icy cold, about 2 hours.
3
Sear
Heat a dry skillet over medium-high for 1 minute, sear beef 2 to 3 minutes per side until browned and medium-rare.
4
Boil
Cook buckwheat noodles in boiling water for 3 to 4 minutes until tender with slight bite, then drain and rinse under cold water.
5
Build
Coil noodles in a chilled bowl, pour cold broth around them, and top with sliced beef, julienned cucumber, sliced daikon, and egg half.
6
Plate
Drizzle sesame oil over top, scatter sesame seeds and sliced scallion, add ice cubes, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin, trimmed of visible fat
- 4.2 oz120g dry buckwheat noodles (soba-style, naengmyeon noodles if available)
- 2 cup480ml beef stock (low-sodium)
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp mustard-wholegrain
- 1 tsp1 tsp sugar-white
- 11 cucumber
- 5 tbsp5 tbsp daikon
- 22 boiled egg, halved
- 1 tsp1 tsp sesame-oil
- 1 tsp1 tsp sesame-seeds
- 22 scallion
- a pinch of salt
- 4-6 ice cubes
