Perilla Oil Soy Milk Noodles

Name: Perilla Oil Soy Milk Noodles
Yield: 288.5 g
Ingredients: Boiled Egg 67.5 ea; Seasoned Seaweed 1 g; Perilla Leaf 10 g; Flat Soy Milk Noodles 150 g; Egg Soy Sauce 10 g; Apple Vinegar 5 ml; Perilla Oil 30 g; Perilla Seed Powder 5 g; Allulose Plus 10 g

No heating. 3T perilla oil, 1.5T soy sauce, 1T allulose, 1T perilla seed powder, 0.5T vinegar.

525 kcal

#Perilla Oil Soy Milk Noodles #Soy Milk Recipe #Vegan Noodle Recipe #Easy Noodle Recipe #Healthy Food #Perilla Oil Dish #Korean Fusion #Vegetarian Recipe #Low-Calorie Noodles #Cold Noodles

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Ingredients

Main ingredients

Boiled Egg 1.5 ea
Seasoned Seaweed 1 g
Perilla Leaf 10 g
Flat Soy Milk Noodles 150 g

Seasonings/Sauce

Egg Soy Sauce 10 g
Apple Vinegar 5 ml
Perilla Oil 30 g
Perilla Seed Powder 5 g
Allulose Plus 10 g

Nutrition summary

Carbohydrates 29.75 g 22%

Protein 12.68 g 9%

Fat 41.2 g 69%

Serving size 288.5g

Cooking steps

1

Mix 3T perilla oil, 1~1.5T soy sauce, 1T allulose, 1T perilla seed powder, 0.5T vinegar.
2

Combine the soy milk noodles with the sauce.
3

Roll and slice perilla leaves to use as topping.
4

Use only egg yolk as topping: place on parchment paper in a bowl and microwave for 30 to 40 seconds.
5

Sprinkle some more perilla seed powder on top.

Perilla Oil Soy Milk Noodles

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