Korean Perilla Oil Noodles
Chewy cold buckwheat noodles tossed in a simple, savory sauce full of umami flavor. These easy 10-minute Korean perilla oil noodles are so delicious, refreshing and made of only 5 pantry ingredients! Great as a main or side dish.
Ingredients
280 g soba noodles (aka buckwheat noodles) dry kind
40 ml perilla oil or sub with sesame oil
30 ml regular soy sauce or light soy sauce / low-sodium soy sauce
6 g white granulated sugar or cane sugar
12 g Korean roasted seaweed flakes do not skip, or see substitute in Notes below
-Optional Garnishes
12 g Korean roasted seaweed flakes do not skip, or see substitute in Notes below
2 g sesame seeds
16 g green onion finely chopped
2 Cheongyang chili pepper chopped
Instructions
1-In a medium-sized mixing bowl, combine regular soy sauce, perilla oil, and sugar and mix until the sugar dissolves to create the noodle sauce. Set aside.
2-Bring a medium-sized pot filled halfway with water to boil on high heat. Add in the buckwheat noodles and cook according to package directions. (If your noodles don't come with directions, reduce to low-medium heat and cook for 2-3 minutes or until chewy).
3-Strain and rinse the cooked noodles with cold running water until cold. Then drain and shake out as much excess water in the noodles as possible.
4-Transfer the noodles into the bowl with the noodle sauce. Add roasted seaweed flakes and toss well.
5-Then optionally garnish with sesame seeds, green onions, more roasted seaweed flakes, or chili pepper. Enjoy!