Acorn Jelly Soy Noodle Mixed Noodles

Name: Acorn Jelly Soy Noodle Mixed Noodles
Total time: 10 min
Yield: 658.6 g
Ingredients: Fresh Water Parsley 30 g; Fresh Cucumber 120 g; Thin Tofu Noodles 150 g; Acorn Jelly 300 g; Chung Jung One Miwon 0.1 g; Korean Chili Powder 5 serving; Sesame Oil 5 g; Minced Garlic 8 g; Allulose Sugar 3 g; Apple Cider Vinegar 15 ml; Soy Sauce 22.5 ml

Cook 10 min Difficulty EASY 333 kcal

#acorn jelly #soy noodles #mixed noodles #vegetarian #low-calorie #healthy food #summer noodles #vegan #easy recipe #Korean food

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Ingredients

Main ingredients

Fresh Water Parsley 30 g
Fresh Cucumber 120 g
Thin Tofu Noodles 150 g
Acorn Jelly 300 g

Seasonings/Sauce

Chung Jung One Miwon 0.1 g
Korean Chili Powder 5 serving
Sesame Oil 5 g
Minced Garlic 8 g
Allulose Sugar 3 g
Apple Cider Vinegar 15 ml
Soy Sauce 22.5 ml

Nutrition summary

Carbohydrates 58.8 g 59%

Protein 22.23 g 22%

Fat 8.65 g 19%

Serving size 658.6g

Cooking steps

1

Blanch the soy noodles and acorn jelly briefly in boiling water, then rinse under cold water.
2

Cut water parsley, acorn jelly, and cucumber into bite-sized pieces.
3

Put all the ingredients in a bowl and gently mix together.

Acorn Jelly Soy Noodle Mixed Noodles

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