Tofu Noodle with Perilla Oil Bibim Noodles

Blanch the tofu noodles in boiling water for 1 minute, then rinse them in cold water and drain.

Julienne the cucumber and carrot; slice the green onion thinly.

In a bowl, combine the tofu noodles, vegetables, soy sauce, perilla oil, vinegar, and sesame seeds. Mix evenly.

Transfer to a serving bowl and garnish with seaweed flakes and extra sesame seeds.