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.

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2
Servings
1061
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
  • 2 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
25g
36%
Sugar
89g
99%
Saturated Fat
3g
13%
Carbohydrate, by difference
200g
100%
Protein
23g
50%
Vitamin A, RAE
46µg
7%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
70mg
93%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
115mg
12%
Choline, total
35mg
8%
Copper, Cu
2mg
0%
Fiber, total dietary
20g
80%
Folate, total
107µg
27%
Iron, Fe
5mg
28%
Magnesium, Mg
368mg
100%
Manganese, Mn
2mg
100%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
559mg
80%
Riboflavin
1mg
91%
Selenium, Se
13µg
24%
Sodium, Na
2599mg
100%
Thiamin
1mg
91%
Water
330g
12%
Zinc, Zn
4mg
50%

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.