Perilla Oil Soy Milk Noodles

Name: Perilla Oil Soy Milk Noodles
Yield: 266 g
Ingredients: Boiled Egg 45 ea; Seasoned Seaweed 1 g; Perilla Leaves 10 g; Flat Soy Milk Noodles 150 g; Allulose 10 g; Soy Sauce for Eggs 10 g; Apple Vinegar 5 ml; Perilla Oil 30 g; Ground Perilla Seed 5 g

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

492 kcal

#Perilla Oil Soy Milk Noodles #Soy Milk Noodles #Perilla Oil Noodles #Vegan Noodle Recipe #Summer Noodle Recipe #Easy Noodle Recipe #Vegetarian Recipe #Somyeon Recipe #One Bowl Meal

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Ingredients

Main ingredients

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

Seasonings/Sauce

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

Nutrition summary

Carbohydrates 29.44 g 23%

Protein 9.64 g 8%

Fat 39.18 g 69%

Serving size 266g

Cooking steps

1

Mix 3T perilla oil, 1~1.5T soy sauce, 1T allulose, 1T ground perilla seed, 0.5T vinegar to make the sauce.
2

Mix soy milk noodles with the sauce.
3

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

For the egg yolk topping: Place only the yolk on parchment paper and microwave for 30-40 seconds.
5

Sprinkle ground perilla seed on top.

Perilla Oil Soy Milk Noodles

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