Chicken, Perilla, and Buckwheat Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad pairs boiled buckwheat noodles with chicken breast and fragrant perilla leaves.
This salad pairs boiled buckwheat noodles with chicken breast and fragrant perilla leaves. The tangy soy dressing soaks into the noodles, making the dish fresh and satisfying. It’s a great choice for a hot-day lunch or a light dinner.
Salads & light · 20 minutes to cook
Nutrition (per 363g serving): 375.5 kcal · protein 32g · carbohydrate 43g · fat 8.2g · sodium 1488.5mg
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: Rinse the noodles well under cold water and drain them thoroughly so the dressing doesn’t get watery.
Tips: Slice the perilla leaves just before serving to keep their aroma fresh.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 1 serving
- Chicken breast — 100 g
- Perilla leaves — 5 sheet
- Cucumber — 0.3 pc
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 1 Tbsp