Perilla Oil Buckwheat Noodles with Korean Wild Chives recipe - ingredients, nutrition and when to eat it
These springtime noodles are tossed with perilla oil and Korean wild chives, then topped with seaweed flakes.
These springtime noodles are tossed with perilla oil and Korean wild chives, then topped with seaweed flakes. Their nutty aroma pairs with the chives’ peppery bite for a light, savory meal. They’re a good choice for lunch or dinner when you want something light.
Noodles · 15 minutes to cook
Tips: Rinse the noodles well in cold water and drain them thoroughly so the sauce doesn’t get watered down.
Tips: To keep the wild chives’ aroma bright, serve the noodles right after tossing rather than letting them sit.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Perilla oil — 1 Tbsp
- Wild chives — 25 g
- Shredded roasted seaweed — 1 Tbsp
- Soy sauce — 1 tsp
- Whole sesame seeds — 1 tsp