Perilla Seed Mixed Noodles recipe - ingredients, nutrition and when to eat it
These mixed noodles are made by tossing boiled thin wheat noodles with perilla seed powder and vegetables.
These mixed noodles are made by tossing boiled thin wheat noodles with perilla seed powder and vegetables. The nutty perilla flavor pairs with the fresh crunch of cucumber and a touch of vinegar, making them ideal for a spring or summer lunch or a light dinner.
Noodles · 15 minutes to cook
Nutrition (per 348g serving): 504.5 kcal · protein 13.5g · carbohydrate 65.2g · fat 20.9g · sodium 976.5mg
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 thin wheat noodles thoroughly in cold water so the seasoning coats them cleanly.
Tips: Add the perilla seed powder at the end and mix gently for a fuller nutty aroma.
Tips: Toss everything just before serving to keep the vegetables crisp.
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Ingredients (1 serving)
- Cooked thin wheat noodles — 180 g
- Perilla seed powder — 2 Tbsp
- Cucumber — 0.5 pc
- Carrot — 20 g
- Perilla leaves — 3 pc
- Gochujang — 1 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 1 Tbsp
- Perilla oil — 1 Tbsp
- Minced garlic — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Korean chili flakes — 0.5 tsp