Buckwheat Noodles with Perilla Oil and Egg recipe - ingredients, nutrition and when to eat it
Toss boiled buckwheat noodles with perilla oil and an egg yolk, then sprinkle with crumbled seaweed for a savory, nutty dish.
Toss boiled buckwheat noodles with perilla oil and an egg yolk, then sprinkle with crumbled seaweed for a savory, nutty dish. With just a few simple ingredients, it’s a great choice for lunch or a light dinner.
Noodles · 15 minutes to cook
Nutrition (per 219g serving): 416.2 kcal · protein 10.2g · carbohydrate 48.3g · fat 19.3g · sodium 489.2mg
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: Rinse the noodles in cold water and drain them well so the sauce doesn’t get watery.
Tips: Add the soy sauce a little at a time to adjust the seasoning.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Perilla oil — 1 Tbsp
- Egg yolk — 1 pc
- Crushed seaweed flakes — 2 Tbsp
- Soy sauce — 1 tsp