Buckwheat Noodles with Sweet Potato Stems and Perilla Oil recipe - ingredients, nutrition and when to eat it
These buckwheat noodles are tossed simply with summer sweet potato stems and perilla oil.
These buckwheat noodles are tossed simply with summer sweet potato stems and perilla oil. The nutty aroma pairs well with the crisp stems, making them a great choice for lunch on a hot day or a light dinner.
Noodles · 20 minutes to cook
Nutrition (per 464.5g serving): 384.4 kcal · protein 8g · carbohydrate 49.9g · fat 16.1g · sodium 469.1mg
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: After blanching the sweet potato stems, squeeze out plenty of water so the seasoning doesn’t become watery.
Tips: To preserve the aroma of the perilla oil, add it at the end, after mixing the noodles and greens.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Sweet potato stems — 60 g
- Perilla oil — 1 Tbsp
- Soy sauce — 1 tsp
- Minced garlic — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Water — 1 cup