Perilla Oil Buckwheat Noodles

Name: Perilla Oil Buckwheat Noodles
Total time: 10 min
Yield: 241.7 g
Ingredients: Yanngjo Soy Sauce 501 45 ml; Gwangcheon Seaweed 2.5 g; Cheongyang Chili Pepper 5.2 piece; Perilla Leaf 2 g; Raw Egg Yolk 15 piece; Minced Garlic Cube 10 serving; Allulose Syrup 20 spoon; Perilla Oil 42 tablespoon; Buckwheat Noodles 100 g

Cook 10 min Difficulty EASY 867 kcal

#Low-calorie #Vegan

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Ingredients

Main ingredients

Yanngjo Soy Sauce 501 45 ml
Gwangcheon Seaweed 2.5 g
Cheongyang Chili Pepper 1 piece
Perilla Leaf 2 g
Raw Egg Yolk 1 piece
Minced Garlic Cube 1 serving
Allulose Syrup 1 spoon
Perilla Oil 3 tablespoon
Buckwheat Noodles 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 101.94 g 45%

Protein 18.48 g 8%

Fat 47.53 g 47%

Serving size 241.7g

Cooking steps

1

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

Julienne the cucumber and carrot.
3

Place the cooked noodles in a bowl and add the sliced vegetables on top.
4

Make the sauce with soy sauce, vinegar, perilla oil, sugar, and minced garlic.
5

Pour the sauce over the noodles and mix well.

Perilla Oil Buckwheat Noodles

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