Cold Buckwheat Noodle Pork Salad
Ingredients
- Buckwheat noodles
- Cooked pork hock
- Assorted vegetables
Sauce
- 100 ml cold water
- 50 ml tsuyu
- 2 tablespoons soy sauce
- 4 tablespoons vinegar
- 2 tablespoons oligodang
- 2 tablespoons mirin
- Mustard powder to taste
- About 15 ice cubes
Preparation
Cook the buckwheat noodles in boiling water for 3 minutes without thawing.
Rinse the noodles under cold water until cool and chewy.
Mix the sauce ingredients together in a bowl.
Combine the cooked noodles, pork hock, and vegetables in a serving bowl.
Pour the sauce over the mixture and add ice cubes.
Serve immediately for a refreshing dish.
Tips
Mustard powder is essential for the best flavor.
Each 150g pack of noodles serves one person.
Store the noodles in the freezer and cook from frozen state.
