Buckwheat Noodles with Perilla Oil

Name: Buckwheat Noodles with Perilla Oil
Total time: 20 min
Yield: 383 g
Ingredients: Fresh Cucumber 60 g; Buckwheat Soy Noodles 150 g; Chicken Tenderloin 50 g; Boiled Chicken Breast 50 g; Black Pepper 3 g; Apple Vinegar 14 ml; Liquid Allulose 20 spoon; Tuna Extract 7 g; Perilla Oil 10 g; Minced Garlic 5 teaspoon; Delicious Low Sodium Brewed Soy Sauce 14 ml

Cook 20 min Difficulty EASY 348 kcal

#low sugar #vegan #low carb #low calorie

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Ingredients

Main ingredients

Fresh Cucumber 60 g
Buckwheat Soy Noodles 150 g
Chicken Tenderloin 50 g
Boiled Chicken Breast 50 g

Seasonings/Sauce

Black Pepper 3 g
Apple Vinegar 14 ml
Liquid Allulose 20 spoon
Tuna Extract 7 g
Perilla Oil 10 g
Minced Garlic 5 teaspoon
Delicious Low Sodium Brewed Soy Sauce 14 ml

Nutrition summary

Carbohydrates 38.54 g 38%

Protein 33.51 g 33%

Fat 13.37 g 29%

Serving size 383g

Cooking steps

1

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

Julienne the cucumber and carrot.
3

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

Mix soy sauce, perilla oil, minced garlic, vinegar, and sesame seeds to make the sauce.
5

Pour the sauce over the noodles and mix well before serving.

Buckwheat Noodles with Perilla Oil

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