King Oyster Mushroom & Cabbage Perilla Oil Pasta

Name: King Oyster Mushroom & Cabbage Perilla Oil Pasta
Yield: 410 g
Ingredients: minced garlic 5 teaspoon; green onion 10 g; Cheongyang pepper 45 g; king oyster mushroom 145 g; fresh cabbage 120 g; Italian Campania pasta noodles 50 g; dark soy sauce 10 ml; Yondu (plant-based sauce) 10 ml; sesame oil 15 spoon

Difficulty NORMAL 448 kcal

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Ingredients

Main ingredients

minced garlic 1 teaspoon
green onion 10 g
Cheongyang pepper 45 g
king oyster mushroom 145 g
fresh cabbage 120 g
Italian Campania pasta noodles 50 g

Seasonings/Sauce

dark soy sauce 10 ml
Yondu (plant-based sauce) 10 ml
sesame oil 15 spoon

Nutrition summary

Carbohydrates 63.82 g 54%

Protein 16.61 g 14%

Fat 16.72 g 32%

Serving size 410g

Cooking steps

1

Cut the king oyster mushrooms and cabbage into bite-sized pieces.
2

Add perilla oil to a pan and sauté the king oyster mushrooms over low heat.
3

When the mushrooms are partially cooked, add the cabbage and stir-fry together.
4

Season with salt and pepper.
5

Add the cooked pasta noodles to the pan and mix well with the ingredients.
6

Finish by sprinkling perilla powder on top.

King Oyster Mushroom & Cabbage Perilla Oil Pasta

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