Shrimp and Perilla Noodle Salad recipe - ingredients, nutrition and when to eat it
This salad pairs cooked buckwheat noodles with shrimp and fragrant perilla leaves, tossed in a tangy, mildly spicy sauce.
This salad pairs cooked buckwheat noodles with shrimp and fragrant perilla leaves, tossed in a tangy, mildly spicy sauce. The noodles are chewy, and the perilla adds a fresh aroma. It makes a nice light lunch on a hot day.
Salads & light · 20 minutes to cook
Nutrition (per 354g serving): 399.9 kcal · protein 20.4g · carbohydrate 61.8g · fat 7.4g · sodium 1116.4mg
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 thoroughly in cold water and drain them well so the sauce doesn't get watery.
Tips: Slice the perilla leaves just before serving to keep their aroma fresh.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Shrimp — 5 pc
- Perilla leaves — 6 sheet
- Cucumber — 0.3 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp