Perilla Oil Konjac Noodles

Name: Perilla Oil Konjac Noodles
Yield: 258 g
Ingredients: Light Noodle Pumpkin Konjac Noodles 150 serving; Boiled Egg 45 piece; Seasoned Seaweed 1 g; Allulose 10 g; Soy Sauce for Eggs 12 g; Apple Vinegar 5 ml; Perilla Oil 30 g; Ground Perilla Seeds 5 g

No-heat recipe. 3T perilla oil, 1.5T soy sauce, 1T allulose, 1T ground perilla seeds, 0.5T vinegar.

432 kcal

#diet #low sugar #low carb #low calorie #vegan

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Ingredients

Main ingredients

Light Noodle Pumpkin Konjac Noodles 1 serving
Boiled Egg 1 piece
Seasoned Seaweed 1 g

Seasonings/Sauce

Allulose 10 g
Soy Sauce for Eggs 12 g
Apple Vinegar 5 ml
Perilla Oil 30 g
Ground Perilla Seeds 5 g

Nutrition summary

Carbohydrates 19.22 g 17%

Protein 8.47 g 8%

Fat 37.35 g 75%

Serving size 258g

Cooking steps

1

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

Combine the noodles and sauce together.
3

(Roll perilla leaves, slice, and use as garnish)
4

Garnish with just the egg yolk > Place parchment paper on a plate, microwave for 30 to 40 seconds.
5

Sprinkle ground perilla seeds on top.

Perilla Oil Konjac Noodles

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