Pollock Roe Mayo Noodles recipe - ingredients, nutrition and when to eat it
These noodles are made by tossing cooked somyeon with salted pollock roe and mayonnaise, then topping with seaweed flakes.
These noodles are made by tossing cooked somyeon with salted pollock roe and mayonnaise, then topping with seaweed flakes. The savory saltiness of the roe pairs with the rich, creamy mayonnaise. It's a good choice for a simple lunch or dinner.
Noodles · 15 minutes to cook
Nutrition (per 242.3g serving): 404.2 kcal · protein 13.3g · carbohydrate 50.1g · fat 16g · sodium 662.1mg
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: Saltiness varies by brand of pollock roe, so taste a little of the dressing first and adjust the seasoning.
Tips: Rinse the noodles thoroughly in cold water to wash off excess starch so they combine well with the dressing.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Salted pollock roe — 25 g
- Mayonnaise — 1 Tbsp
- Crushed roasted seaweed — 2 g
- Toasted sesame seeds — 1 tsp
- Sesame oil — 0.5 tsp
- Water — 1 Tbsp