Chamnamul and Perilla Oil Noodle Salad recipe - ingredients, nutrition and when to eat it
This spring noodle dish combines cooked knife-cut noodles with chamnamul and a perilla oil dressing for a light, easy meal.
This spring noodle dish combines cooked knife-cut noodles with chamnamul and a perilla oil dressing for a light, easy meal. The fresh aroma of chamnamul pairs well with the nutty perilla oil. It's a lovely choice when you want a fragrant lunch.
Noodles · 15 minutes to cook
Nutrition (per 269.5g serving): 421.9 kcal · protein 9.3g · carbohydrate 57.5g · fat 16.3g · sodium 486.7mg
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: Shake off the water from the chamnamul well so it doesn't thin the dressing.
Tips: After rinsing the noodles, leave them in a strainer for a bit to drain thoroughly.
Tips: Add the perilla oil while mixing the dressing to bring out its aroma.
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Ingredients (1 serving)
- Boiled Kalguksu (knife-cut noodles) — 180 g
- Chamnamul (Korean wild greens) — 50 g
- Perilla Oil — 1 Tbsp
- Soy Sauce — 1 tsp
- Garlic — 0.5 tsp
- Toasted Sesame Seeds — 1 tsp
- Water — 1 Tbsp