Perilla Mushroom Pasta
You can substitute with other types of mushrooms.
Ingredients
Main ingredients
- Allulose syrup 1 spoon
- Button mushroom 95 g
- Minced garlic 1 teaspoon
- Perilla leaves 0.3 bundle (20 leaves)
- Kikkoman Hon Tsuyu (Koidasu) 3 g
- Low sugar oyster sauce 13 g
- Enoki mushroom 100 g
- Dark soy sauce 4 g
- Chicken tenderloin 60 g
- Perilla seed powder 10 g
- Thin tofu noodles 100 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
37.64 g
32%
Protein
38.84 g
33%
Fat
17.95 g
35%
Cooking steps
-
1
In a pan with some oil, add chicken tenderloin and 1 tablespoon of minced garlic. Sauté and season with pepper.
-
2
Slice the chicken and add enoki mushrooms. Slice button mushrooms and sauté together.
-
3
Pour in 200ml of water, then add 3.5 tablespoons perilla seed powder, 0.5 tablespoon tsuyu, 0.8 tablespoon dark soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon allulose.
-
4
Add tofu noodles and simmer. Slice perilla leaves and stir in, then cook for a little longer.
