2 Serves
64 Mins
23 g
89 g
10 g
Prepare the beef broth by simmering beef and aromatics, then strain and chill it thoroughly in the refrigerator.
Ingredients, vitamins, and health benefits
Beef Broth
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
VietnameseVitamin E
1 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
102 µg / 400 µgCalcium
115 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
318 mg / 420 mgPhosphorus
514 mg / 1,250 mgPotassium
946 mg / 4,700 mgSodium
2369 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
13 g / 28 gSugar
9 g / 50 gSaturated Fat
3 g / 20 gCholesterol
187 mg / 300 mgCaffeine
0 mgNet Carbs
76 gAlcohol
0 g
Cook the buckwheat noodles in a large pot of boiling water according to package instructions until tender, then immediately rinse under cold running water to remove excess starch.
Thinly slice the cucumber and Korean pear using a sharp knife.
Assemble the dish by placing the chilled noodles into serving bowls, pouring the cold beef broth over them, and topping with the sliced cucumber, pear, and hard-boiled eggs.
Buckwheat Noodles
Cucumber
Korean pear
Hard Boiled Eggs
Vitamin A
80 µg / 900 µgVitamin C
5 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
18 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
102 µg / 400 µgCalcium
115 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
318 mg / 420 mgPhosphorus
514 mg / 1,250 mgPotassium
946 mg / 4,700 mgSodium
Fiber
13 g / 28 gSugar
9 g / 50 gSaturated Fat
3 g / 20 gCholesterol
187 mg / 300 mgCaffeine
0 mgNet Carbs
25
g60
g15
g
Italian
ThaiZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
24 µg / 55 µgAlcohol
0 g