Perilla Leaf Noodles recipe - ingredients, nutrition and when to eat it
These noodles are served in anchovy broth with thin wheat noodles and perilla leaves for a fresh, fragrant flavor.
These noodles are served in anchovy broth with thin wheat noodles and perilla leaves for a fresh, fragrant flavor. The warm broth and perilla aroma pair especially well for a spring or summer lunch or a light dinner.
Noodles · 20 minutes to cook
Nutrition (per 637g serving): 347 kcal · protein 15.6g · carbohydrate 66.2g · fat 1.6g · sodium 2271.8mg
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: Slice the perilla leaves just before serving for the clearest aroma.
Tips: When rinsing the noodles in cold water, gently rub them with your hands to remove excess starch and keep the broth clearer.
Tips: Add the perilla leaves at the end rather than boiling them for a long time, so their aroma and texture stay fresh.
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Ingredients (1 serving)
- Dried thin wheat noodles — 80 g
- Perilla leaves — 10 sheet
- Dried anchovies — 8 g
- Kelp — 1 sheet
- Water — 500 ml
- Green onions — 2 Tbsp
- Minced garlic — 0.5 tsp
- Soy sauce — 2 tsp
- Salt — 0.2 tsp