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How to make my Korean Buckwheat Noodles


Korean Buckwheat Noodles made under 20 minutes. I can’t say enough, how much I have been thinking about my Korean friend Young I met in Dublin a few years ago. Since the first time we met we had made a connection even if she had little to no English at time and I wasn’t good either but we talked, we talked a lot. I really miss those moments. Young I love you for the simple and cute person your are. I wish to see you again in this life.

I got this Korean buckwheat noodles from the Korean shop Young introduced me. I felt a little hungrier than usual at lunch time today so I thought I make these. It was made under 20 minutes and it was wonderfully good. The chewy noodles, seasoned with a generous amount of pepper and just a hint of tamari sauce for the saltiness. Don’t forget the green onion as it brings freshness and aroma to the dish, almost makes it lively.



How to make my Korean Buckwheat Noodles
Recipe Type: Lunch, Dinner
Cuisine: Asian
Author: Mira
Prep time:
Cook time:
Total time:
Serves: 1
  • 1 portion of Buckwheat Noodles
  • 3 baby sweet corn
  • Handful of Pak choi washed and roughly chopped
  • 1 green onion
  • Salt to taste
  • Pepper generous amount
  • 1 table spoon of tamari or soy sauce
  1. Put about a pint and a half of water to boil in a pot.
  2. Add the noodles and the baby sweetcorn into the water.
  3. Season and boil for about 4-5 minutes.
  4. Pour some of the water you use to boil the noodles in a bowl before you drain the rest.
  5. Run cold water under the boiled noodles to prevent them from sticking and overcooking.
  6. In a serving bowl add some tamari sauce or soy sauce.
  7. Add the white part of the pak choi then pour the hot water you reserved into the bowl.
  8. Add the noodles, baby sweetcorn and the green onions.
  9. Season generously and serve with some hot chili sauce.


  1. July 23, 2015 / 11:16 pm

    these look amazing… wow and so healthy ,, im going to give them a try for sure x

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