Perilla Oil Buckwheat Noodles (Capellini)

Name: Perilla Oil Buckwheat Noodles (Capellini)
Total time: 20 min
Yield: 338 g
Ingredients: Boiled Egg 90 ea; Black Pepper 8 g; Soy Sauce 28 ml; Apple Vinegar 13 ml; Perilla Oil 35 g; Raw Cabbage 100 g; Perilla Leaves 10 g; Seasoned Seaweed 4 serving; Capellini Noodles 50 g

Cook 20 min 729 kcal

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Ingredients

Main ingredients

Boiled Egg 2 ea
Black Pepper 8 g
Soy Sauce 28 ml
Apple Vinegar 13 ml
Perilla Oil 35 g
Raw Cabbage 100 g
Perilla Leaves 10 g
Seasoned Seaweed 1 serving
Capellini Noodles 50 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 53.2 g 29%

Protein 25.45 g 14%

Fat 45.56 g 57%

Serving size 338g

Cooking steps

1

Thinly slice cucumber and radish.
2

Boil capellini noodles in boiling water for 3 minutes, rinse in cold water, and drain.
3

In a bowl, combine the capellini noodles, sliced cucumber, and radish.
4

Make the seasoning sauce with perilla oil, soy sauce, vinegar, sugar, and salt, then add to the bowl.
5

Top with shredded seaweed and sesame seeds as garnish to finish.

Perilla Oil Buckwheat Noodles (Capellini)

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