Shrimp and Perilla Noodle Salad recipe - ingredients, nutrition and when to eat it
This light salad combines shrimp and buckwheat noodles with perilla leaves and cucumber, all tossed in a soy-vinegar dressing.
This light salad combines shrimp and buckwheat noodles with perilla leaves and cucumber, all tossed in a soy-vinegar dressing. The springy shrimp, fragrant perilla, and bright dressing make it a lovely lunch on a hot day or an easy dinner.
Salads & light · 20 minutes to cook
Nutrition (per 445g serving): 399.5 kcal · protein 27.7g · carbohydrate 53.4g · fat 7.7g · sodium 1271.4mg
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 well in cold water and drain them thoroughly so the dressing doesn’t get watery.
Tips: Toss with the dressing just before serving to keep the cucumber crisp.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Shrimp — 100 g
- Perilla leaves — 5 pc
- Cucumber — 0.5 pc
- Soy sauce — 1 Tbsp
- Vinegar — 1 Tbsp
- Sesame oil — 1 tsp
- Sugar — 0.5 tsp
- Sesame seeds — 1 tsp
- Water — 1 Tbsp