Mushroom and Buckwheat Noodle Salad with Perilla Oil recipe - ingredients, nutrition and when to eat it
A salad of roasted mushrooms and buckwheat noodles lightly tossed with perilla oil.
A salad of roasted mushrooms and buckwheat noodles lightly tossed with perilla oil. Its nutty aroma, chewy noodles, and tender mushrooms make it a refreshing choice for lunch or an early fall dinner.
Salads & light · 20 minutes to cook
Nutrition (per 282.5g serving): 350.5 kcal · protein 9.1g · carbohydrate 44.5g · fat 16.1g · sodium 627mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the noodles well so the perilla oil and soy sauce coat them evenly.
Tips: Spread the mushrooms out in the pan without overlapping so their moisture can evaporate.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 150 g
- Mushrooms — 100 g
- Perilla oil — 1 Tbsp
- Soy sauce — 1 tsp
- Green onion — 10 g
- Toasted sesame seeds — 1 tsp
- Salt — 0.5 g