Pork and Buckwheat Noodle Salad with Perilla Dressing recipe - ingredients, nutrition and when to eat it
This salad pairs boiled pork and buckwheat noodles with leafy greens and a nutty perilla dressing.
This salad pairs boiled pork and buckwheat noodles with leafy greens and a nutty perilla dressing. Served cold, the tender pork, springy noodles, and fragrant greens go beautifully together, making it a lovely summer lunch.
Salads & light · 30 minutes to cook
Tips: Let the boiled pork cool for a little while before slicing so it holds its shape better.
Tips: If the perilla dressing is too thick, add a little water at a time until it coats the noodles well.
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Ingredients (1 serving)
- Pork Shoulder — 120 g
- Boiled Buckwheat Noodles — 150 g
- Baby Greens — 40 g
- Perilla Seed Powder — 1 Tbsp
- Soy Sauce — 1 tsp
- Vinegar — 1 tsp
- Water — 2 Tbsp
- Garlic — 1 pc
- Green onion — 10 g
- Ground black pepper — 0.2 g