Buckwheat Noodles with Perilla Oil

Name: Buckwheat Noodles with Perilla Oil
Total time: 10 min
Yield: 229.7 g
Ingredients: Brewed Soy Sauce 501 37.5 ml; Gwangcheon Gim (Roasted Seaweed) 5 g; Cheongyang Chili Pepper 5.2 ea; Perilla Leaf 2 g; Raw Egg Yolk 15 ea; Minced Garlic Cube 10 serving; Allulose Syrup 20 spoon; Perilla Oil 35 tablespoon; Buckwheat Noodles 100 g

Cook 10 min Difficulty EASY 810 kcal

#Vegan #Low Calorie

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Ingredients

Main ingredients

Brewed Soy Sauce 501 37.5 ml
Gwangcheon Gim (Roasted Seaweed) 5 g
Cheongyang Chili Pepper 1 ea
Perilla Leaf 2 g
Raw Egg Yolk 1 ea
Minced Garlic Cube 1 serving
Allulose Syrup 1 spoon
Perilla Oil 2.5 tablespoon
Buckwheat Noodles 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 101.92 g 48%

Protein 18.23 g 9%

Fat 41.83 g 44%

Serving size 229.7g

Cooking steps

1

Boil the buckwheat noodles and rinse them in cold water.
2

Julienne the cucumber and carrot.
3

Place the noodles in a bowl and top with the vegetables.
4

Add soy sauce, vinegar, sugar, and perilla oil, then mix well.
5

Sprinkle with sesame seeds.

Buckwheat Noodles with Perilla Oil

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