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2 Serves
98 Mins
Prepare the broth by chilling it in the refrigerator until ice-cold.
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ThaiVitamin E
1 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
93 µg / 400 µgCalcium
90 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
303 mg / 420 mgPhosphorus
490 mg / 1,250 mgPotassium
830 mg / 4,700 mgSodium
1283 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
12 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
187 mg / 300 mgCaffeine
0 mgNet Carbs
72 gAlcohol
0 g
Boil the buckwheat noodles in a large pot of water until tender, then drain using a colander.
Rinse the cooked noodles thoroughly under cold running water to remove excess starch, ensuring they remain chewy.
Place the noodles into serving bowls and top with thinly sliced cucumber, Asian pear, and hard-boiled eggs.
Pour the chilled broth over the noodles and season with a pinch of salt and pepper to taste.
63
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Malaysian