Buckwheat Noodles with Perilla Oil

Name: Buckwheat Noodles with Perilla Oil
Total time: 10 min
Yield: 196 g
Ingredients: Seasoned Seaweed 4 servings; Somyeon (Wheat Noodles) 130 g; Perilla Oil 22 g; White Sugar 10 g; Apple Vinegar 10 ml; Soy Sauce 20 g

Cook 10 min 712 kcal

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Ingredients

Main ingredients

Seasoned Seaweed 1 servings
Somyeon (Wheat Noodles) 130 g

Seasonings/Sauce

Perilla Oil 22 g
White Sugar 10 g
Apple Vinegar 10 ml
Soy Sauce 20 g

Nutrition summary

Carbohydrates 102.68 g 58%

Protein 13.77 g 8%

Fat 27.09 g 34%

Serving size 196g

Cooking steps

1

Julienne the cucumber and carrot.
2

Boil the buckwheat noodles in boiling water, then rinse with cold water.
3

Place the noodles in a bowl and top with cucumber and carrot.
4

Make the sauce by mixing soy sauce, perilla oil, vinegar, and sugar.
5

Pour the sauce over the noodles.
6

Sprinkle sesame seeds to finish.

Buckwheat Noodles with Perilla Oil

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