Perilla Oil Soy Milk Noodles

Name: Perilla Oil Soy Milk Noodles
Yield: 266 g
Ingredients: Boiled Egg 45 piece; Seasoned Seaweed 1 g; Perilla Leaf 10 g; Flat Soy Milk Noodle 150 g; Egg-Enhancing Soy Sauce 10 g; Apple Vinegar 5 ml; Perilla Oil 30 g; Ground Perilla Seed 5 g; Allulose Plus 10 g

No heating. 3 tbsp perilla oil, 1.5 tbsp soy sauce, 1 tbsp allulose, 1 tbsp ground perilla seeds, 0.5 tbsp vinegar.

492 kcal

#Perilla Oil Soy Milk Noodles #Soy Milk Noodles #Vegan Recipe #Easy Recipe #Summer Noodle Dish #Nutty Noodles #Korean Style Noodles #Healthy Meal #Low Calorie #Cold Noodles

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Ingredients

Main ingredients

Boiled Egg 1 piece
Seasoned Seaweed 1 g
Perilla Leaf 10 g
Flat Soy Milk Noodle 150 g

Seasonings/Sauce

Egg-Enhancing Soy Sauce 10 g
Apple Vinegar 5 ml
Perilla Oil 30 g
Ground Perilla Seed 5 g
Allulose Plus 10 g

Nutrition summary

Carbohydrates 29.44 g 23%

Protein 9.64 g 8%

Fat 39.24 g 69%

Serving size 266g

Cooking steps

1

Mix 3 tbsp perilla oil, 1~1.5 tbsp soy sauce, 1 tbsp allulose, 1 tbsp ground perilla seeds, and 0.5 tbsp vinegar.
2

Combine soy milk noodles and sauce well.
3

Roll up perilla leaves, slice, and use as garnish.
4

Use only egg yolk as a topping. Place parchment paper in a bowl and microwave for 30–40 seconds.
5

Sprinkle ground perilla seeds on top.

Perilla Oil Soy Milk Noodles

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