Mushroom and Perilla Oil Buckwheat Noodles recipe - ingredients, nutrition and when to eat it
Boiled buckwheat noodles are tossed with sautéed mushrooms and perilla oil for a fragrant, nutty dish.
Boiled buckwheat noodles are tossed with sautéed mushrooms and perilla oil for a fragrant, nutty dish. Light but satisfying, they make a great busy fall lunch or simple dinner.
Noodles · 15 minutes to cook
Nutrition (per 331g serving): 374 kcal · protein 11.1g · carbohydrate 54.2g · fat 13.8g · sodium 481.1mg
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: Sauté the mushrooms over high heat from the start to keep them from releasing too much water and preserve their texture.
Tips: Add the perilla oil at the end without heating it for long to keep its aroma fresh.
Tips: Drain the buckwheat noodles thoroughly after rinsing so the sauce does not become watery.
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Ingredients (1 serving)
- Cooked Buckwheat Noodles — 180 g
- Mushrooms — 100 g
- Perilla Oil — 2 tsp
- Crumbled Roasted Seaweed — 2 g
- Soy Sauce — 1 tsp
- Garlic — 1 pc
- Green onion — 10 g
- Toasted sesame seeds — 1 tsp
- Cooking oil — 1 tsp
- Water — 1 Tbsp