Perilla Seed Party Noodles recipe - ingredients, nutrition and when to eat it
These party noodles are made with anchovy broth and perilla seed powder, giving them a nutty flavor and a comforting warmth.
These party noodles are made with anchovy broth and perilla seed powder, giving them a nutty flavor and a comforting warmth. They’re great for lunch or a light dinner, with tender noodles and a pleasantly thick broth.
Noodles · 25 minutes to cook
Nutrition (per 792.5g serving): 362 kcal · protein 16.6g · carbohydrate 59.3g · fat 6.9g · sodium 744.2mg
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: Rather than adding perilla seed powder straight to the broth, mix it first with two spoonfuls of broth in a small bowl to prevent lumps.
Tips: Thin wheat noodles can easily become too soft if boiled for too long, so cook and rinse them separately before pouring over the hot broth.
Tips: For a more pronounced perilla seed aroma, add the powder during the last minute of cooking.
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Ingredients (1 serving)
- Boiled somyeon (thin wheat noodles) — 180 g
- Dried anchovies — 8 g
- Dried kelp — 5 g
- Water — 500 ml
- Perilla seed powder — 2 Tbsp
- Korean zucchini — 40 g
- Onion — 30 g
- Green onion — 10 g
- Garlic — 1 pc
- Salt — 0.3 tsp