Perilla Oil Buckwheat Noodle and Rice Bowl recipe - ingredients, nutrition and when to eat it
A nutty bowl of cooked buckwheat noodles and rice tossed together with a perilla oil seasoning.
A nutty bowl of cooked buckwheat noodles and rice tossed together with a perilla oil seasoning. Seaweed flakes and refreshing cucumber make it a good choice for a simple lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 280g serving): 437.2 kcal · protein 9.3g · carbohydrate 62.7g · fat 16.1g · sodium 455.4mg
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: Drain the rice and noodles well so the seasoning doesn’t get watered down.
Tips: Add the perilla oil at the end without heating it, to preserve its aroma.
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Ingredients (1 serving)
- White rice — 0.5 bowl
- Cooked buckwheat noodles — 100 g
- Perilla oil — 1 Tbsp
- Crushed dried seaweed — 2 Tbsp
- Cucumber — 0.3 pc
- Soy sauce — 1 tsp
- Toasted sesame seeds — 1 tsp