Chilled Buckwheat Noodles with Hot-Sour Tamarind Broth

Chilled Buckwheat Noodles with Hot-Sour Tamarind Broth
Staff Writer
Chilled Buckwheat Noodles with Hot-Sour Tamarind Broth

William Brinson

Chilled Buckwheat Noodles with Hot-Sour Tamarind Broth

One of my favorite things to do on a free afternoon is head to Flushing, Queens, for chilled Korean noodles. But I also love hitting Chinatown for hot and sour soup. So in this recipe I brought the best of both of these Asian worlds together. You get the toothsome tug of the buckwheat noodles combined with the sourness of the tamarind, the sweetness of the pineapple, and the hotness of the gochujang paste.

See all soup recipes.

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2
Servings
585
Calories Per Serving
Deliver Ingredients

Notes

*Note: Gochujang is a Korean fermented chile paste, traditionally aged in clay pots. It's used as a condiment in many Korean dishes, and is available at Asian markets.

Ingredients

  • 1  Teaspoon  kosher salt, plus more for cooking the noodles
  • 8  Ounces  buckwheat noodles
  • 1  Tablespoon  grapeseed oil
  • 1/2  Cup  tamarind paste
  • 2  Cups  pineapple juice
  • 1  Cup  orange juice
  • 1/4  Cup  lime juice
  • 1/4  Cup  light soy sauce
  • 3  Tablespoons  gochujang paste*
  • 3  Tablespoons  Sriracha
  • 3  Tablespoons  sugar
  • scallions, sliced on a bias

Directions

Bring a large pot of salted water to a boil over high heat. Add the buckwheat noodles and cook until just done — they should still have a bit of a bite to them — about 4 minutes. Drain the noodles in a colander, transfer to a bowl, toss with the oil to prevent sticking, and transfer to the refrigerator until ready to use.

In a large saucepan over medium-high heat, combine the salt, tamarind paste, pineapple juice, orange juice, lime juice, soy sauce, gochujang paste, Sriracha, and sugar. Bring to a boil, stirring to thoroughly combine all of the ingredients, and remove from the heat. Transfer the mixture to a blender and purée until smooth. Refrigerate until chilled, about 30 minutes.

To serve, place the noodles in soup bowls, pour the chilled broth over the top, and garnish with a few slices of scallion.

Nutritional Facts

Total Fat
17g
24%
Sugar
48g
53%
Saturated Fat
3g
13%
Cholesterol
33mg
11%
Carbohydrate, by difference
104g
80%
Protein
13g
28%
Vitamin A, RAE
97µg
14%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
93mg
100%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
219mg
22%
Choline, total
75mg
18%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Fluoride, F
7µg
0%
Folate, total
165µg
41%
Iron, Fe
5mg
28%
Magnesium, Mg
117mg
37%
Manganese, Mn
3mg
100%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
273mg
39%
Selenium, Se
32µg
58%
Sodium, Na
1791mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
447g
17%
Zinc, Zn
2mg
25%

Buckwheat Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Buckwheat Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.