Perilla Buckwheat Noodles 100

Name: Perilla Buckwheat Noodles 100
Total time: 10 min
Yield: 312 g
Ingredients: Perilla Powder 20 g; Raw Egg Yolk 15 piece; Dried Seaweed Flakes 20 g; Salad (No Dressing) 75 serving; 100% Buckwheat Noodles 100 g; Perilla Oil 42 tablespoon; Allulose Syrup 20 spoon; Dark Soy Sauce 20 ml

Cook 10 min Difficulty EASY 944 kcal

#Perilla Buckwheat Noodles #Buckwheat Noodles #Perilla Noodles #Healthy Food #Noodle Dish #Perilla Recipe #Korean Cuisine #Winter Food #Noodle Recipe #Light Dish

Perilla Buckwheat Noodles 100 finished dish

Ingredients

Main ingredients

Perilla Powder 20 g
Raw Egg Yolk 1 piece
Dried Seaweed Flakes 20 g
Salad (No Dressing) 0.5 serving
100% Buckwheat Noodles 100 g

Seasonings/Sauce

Perilla Oil 42 tablespoon
Allulose Syrup 20 spoon
Dark Soy Sauce 20 ml

Nutrition summary

Carbohydrates 74.16 g 34%

Protein 19.41 g 9%

Fat 54.82 g 57%

Serving size 312g

Cooking steps

1

Boil buckwheat noodles and rinse in cold water.
2

Mix perilla powder, anchovy broth, soy sauce, and salt to make the soup base.
3

Bring the soup base to a boil in a pot.
4

Place the cooked buckwheat noodles in a bowl and pour the hot perilla soup over them.
5

Top with garnishes (such as dried seaweed flakes and green onions) to finish.

Perilla Buckwheat Noodles 100

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