Buckwheat Noodles with Tofu Noodles and Perilla Oil recipe - ingredients, nutrition and when to eat it
Buckwheat makguksu is tossed with tofu noodles and served with perilla oil and crumbled seaweed for a light, nutty dish.
Buckwheat makguksu is tossed with tofu noodles and served with perilla oil and crumbled seaweed for a light, nutty dish. The noodles feel light and fragrant, making this a good choice for lunch or dinner on a hot day.
Noodles · 15 minutes to cook
Tips: Drain the noodles well so the perilla oil seasoning doesn’t get watery.
Tips: Don’t add too much soy sauce at first. Toss with one teaspoon, then add more to taste.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 100 g
- Tofu noodles — 100 g
- Perilla oil — 1 Tbsp
- Crumbled roasted seaweed — 1 Tbsp
- Soy sauce — 1 tsp
- Toasted sesame seeds — 1 tsp
- Green onion — 5 g