Easy 10-min. Korean Perilla Oil Noodles
Chewy cold buckwheat noodles tossed in a simple, savory sauce made of soy sauce, perilla oil, sugar and seasoned roasted seaweed flakes. These easy 10-minute Korean perilla oil noodles are so delicious, refreshing and made of minimal ingredients. Great as a main or side dish.
Ingredients
- 4.90 oz soba noodles (aka buckwheat noodles) dry kind
- 4 teaspoon perilla oil or sub with sesame oil
- 1 tablespoon regular soy sauce or light soy sauce / low-sodium soy sauce
- 1 teaspoon white granulated sugar or cane sugar
- ¼ cup Korean roasted seaweed flakes do not skip, or see substitute in Notes below
Optional Garnishes
- ¼ cup Korean roasted seaweed flakes do not skip, or see substitute in Notes below
- ½ teaspoon sesame seeds
- 2 tablespoon green onion finely chopped
- 1 Cheongyang chili pepper chopped
Instructions
- 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.
- 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).
- 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.
- Transfer the noodles into the bowl with the noodle sauce. Add roasted seaweed flakes and toss well.
- Then optionally garnish with sesame seeds, green onions, more roasted seaweed flakes, or chili pepper. Enjoy!
Notes
Substitute for Korean Roasted Seaweed Flakes
Korean Roasted Seaweed Flakes come pre-seasoned with soy sauce, sesame oil and sugar offering a ton of umami flavor. You can substitute this ingredient with 1-2 roasted seaweed snack packets (not the same as nori / roasted seaweed sheets), crush by hand, and then season the noodles with a hint of more soy sauce, sugar and sesame oil to taste.Storage
Leftover perilla oil noodles will last up to 1-2 days stored in an airtight container in the refrigerator. The noodles will taste slightly less chewy with time, so it's best to enjoy these noodles immediately for best taste. They do not require reheating as they're meant to be enjoyed cold. Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 638kcal | Carbohydrates: 109g | Protein: 22g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Sodium: 2113mg | Potassium: 395mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 66IU | Vitamin C: 0.5mg | Calcium: 53mg | Iron: 4mg