From christieathome.com

Easy 10-min. Korean Perilla Oil Noodles

1 serving · 7 min prep · 3 min cook

Ingredients

Ingredients

• 4.90 oz soba noodles (aka buckwheat noodles, dry kind)
• 4 tsp perilla oil (or sub with sesame oil)
• 1 tbsp regular soy sauce (or light soy sauce / low-sodium soy sauce)
• 1 tsp white granulated sugar (or cane sugar)
• 1/4 cup Korean roasted seaweed flakes
• 1/2 tsp sesame seeds
• 2 tbsp green onion (finely chopped)
• 1 Cheongyang chili pepper (chopped)

Steps

1. In a medium-sized mixing bowl, combine 1 tbsp regular soy sauce, 4 tsp perilla oil, and 1 tsp sugar and mix until the sugar dissolves to create the noodle sauce. Set aside.
2. Bring a medium-sized pot filled halfway with water to boil on high heat. Add in 4 ⅞ oz buckwheat noodles and cook according to package directions. (If your noodles don't come with directions, reduce to low-medium heat and cook for 2-3 minutes or until chewy).

   2-3 min

3. Strain and rinse the cooked 4 ⅞ oz noodles with cold running water until cold. Then drain and shake out as much excess water in the noodles as possible.
4. Transfer the 4 ⅞ oz noodles into the bowl with the noodle sauce. Add ¼ cup roasted seaweed flakes and toss well.
5. Then optionally garnish with ½ tsp sesame seeds, 2 tbsp green onions, more ¼ cup roasted seaweed flakes, or 1 chili pepper. Enjoy!

Nutrition

Per serving

kcal

638

protein

22 g

carbs

109 g

fat

17 g

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