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.
- Prep time
- 7 min
- Cook time
- 3 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4.90 oz soba noodles ((aka buckwheat noodles) dry kind)
- 4 tsp perilla oil (or sub with sesame oil)
- 1 tbsp regular soy sauce (or light soy sauce / low-sodium soy sauce)
- 1 tsp white granulated sugar (or cane sugar)
- 1/4 cup Korean roasted seaweed flakes (do not skip, or see substitute in Notes below)
- 1/4 cup Korean roasted seaweed flakes (do not skip, or see substitute in Notes below)
- 1/2 tsp sesame seeds
- 2 tbsp green onion (finely chopped)
- 1 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!