Print
Ingredients
Scale
- 4.9 oz dry soba noodles (buckwheat noodles)
- 4 teaspoons perilla oil (or substitute with sesame oil)
- 1 tablespoon soy sauce (regular, light, or low-sodium)
- 1 teaspoon white granulated sugar (or cane sugar)
- ¼ cup Korean roasted seaweed flakes (do not skip)
- ½ teaspoon sesame seeds
- 2 tablespoons finely chopped green onions
- 1 Cheongyang chili pepper (chopped)
Instructions
- Mix soy sauce, perilla oil, and sugar in a medium bowl until sugar dissolves.
- Boil water and cook soba noodles according to package instructions.
- Rinse cooked noodles under cold water and drain thoroughly.
- Combine cooled noodles with the sauce and add roasted seaweed flakes.
- Garnish with sesame seeds, green onions, and chili pepper before serving.
Notes
Rinse noodles thoroughly to prevent clumping.
Customize toppings based on your preferences.
Adjust soy sauce and chili for your desired spice level.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Korean
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 500
- Fat: 12
- Saturated Fat: 1.5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 5
- Protein: 10
- Cholesterol: 0