Perilla Oil Buckwheat Noodles with Chamnamul recipe - ingredients, nutrition and when to eat it
A springtime noodle bowl made by lightly tossing chamnamul and cooked buckwheat noodles with perilla oil.
A springtime noodle bowl made by lightly tossing chamnamul and cooked buckwheat noodles with perilla oil. The fragrant greens pair well with the nutty oil, making it a lovely choice for lunch or a simple dinner.
Noodles · 15 minutes to cook
Nutrition (per 237.5g serving): 380.7 kcal · protein 8.7g · carbohydrate 50g · fat 15.7g · sodium 469.8mg
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 plenty of water from the chamnamul so the seasoning doesn't get diluted.
Tips: Turn off the heat before tossing the noodles with perilla oil to preserve its aroma.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Chamnamul (Korean parsley) — 1 handful
- Perilla oil — 1 Tbsp
- Soy sauce — 1 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 0.3 tsp