Chamnamul and Perilla Oil Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad is made by lightly tossing boiled buckwheat noodles with chamnamul and perilla oil.
This salad is made by lightly tossing boiled buckwheat noodles with chamnamul and perilla oil. The noodles’ mild flavor goes well with the nutty oil and chamnamul’s fresh aroma. It’s a good choice for lunch on a hot day or a simple dinner.
Salads & light · 15 minutes to cook
Tips: Drain the noodles well so the perilla oil dressing doesn’t get watered down.
Tips: To preserve the chamnamul’s aroma, add it at the end and toss briefly.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 150 g
- Chamnamul (Korean wild greens) — 1 handful
- Perilla oil — 1 Tbsp
- Soy sauce — 1 tsp
- Toasted sesame seeds — 1 tsp
- Lemon juice — 1 tsp