Mushroom Perilla Pasta 2

Name: Mushroom Perilla Pasta 2
Yield: 302 g
Ingredients: Perilla Seed Powder 20 g; Olive Oil 5 g; Onion 20 g; Brown Rice Noodles 50 g; Raw Cabbage 50 g; Soy Milk 99.3 7 g; King Oyster Mushroom 150 g

455 kcal

#Vegan #Low-Calorie

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Ingredients

Main ingredients

Perilla Seed Powder 20 g
Olive Oil 5 g
Onion 20 g
Brown Rice Noodles 50 g
Raw Cabbage 50 g
Soy Milk 99.3 7 g
King Oyster Mushroom 150 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 61.76 g 52%

Protein 18.37 g 16%

Fat 16.98 g 32%

Serving size 302g

Cooking steps

1

Clean the mushrooms thoroughly and cut them into bite-sized pieces.
2

Slice the garlic thinly.
3

Add olive oil to a pan and sauté the garlic.
4

Add the mushrooms and stir-fry over high heat.
5

Add perilla seed powder and salt, then mix well.
6

Add cooked pasta noodles and toss together.
7

Add a little pasta cooking water to adjust the consistency.
8

Plate and serve.

Mushroom Perilla Pasta 2

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