Buckwheat Noodles with Pollock Roe and Perilla Oil recipe - ingredients, nutrition and when to eat it
A simple noodle dish made by tossing cooked buckwheat noodles with salty pollock roe and fragrant perilla oil.
A simple noodle dish made by tossing cooked buckwheat noodles with salty pollock roe and fragrant perilla oil. Add seaweed flakes and scallions for a fresh aroma and savory depth; it makes an easy lunch or a light dinner.
Noodles · 15 minutes to cook
Tips: Pollock roe is salty, so toss everything together and taste before adding more seasoning.
Tips: Drain the noodles well so the perilla oil coats them evenly instead of turning watery.
Tips: Add lemon juice a little at a time to brighten the richness.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Salted pollock roe — 35 g
- Perilla oil — 1 Tbsp
- Roasted seaweed flakes — 2 Tbsp
- Scallions — 1 Tbsp
- Sesame seeds — 1 tsp
- Lemon juice — 1 tsp