Easy 10-Minute Korean Perilla Oil Noodles Recipe
This easy Korean Perilla Oil Noodles recipe combines chewy soba noodles with a flavorful sauce of perilla oil, soy sauce, and sugar, topped with Korean roasted seaweed flakes and a touch of spice from chili pepper for a quick and satisfying dish.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Noodles
- Method: Stovetop
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 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)
- 1/2 tsp sesame seeds
- 2 tbsp green onion (finely chopped)
- 1 Cheongyang chili pepper (chopped)
Instructions
- Mix sauce. 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.
- Cook noodles. 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).
- Rinse noodles. 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.
- Toss noodles. Transfer the noodles into the bowl with the noodle sauce. Add roasted seaweed flakes and toss well.
- Garnish and serve. Then optionally garnish with sesame seeds, green onions, more roasted seaweed flakes, or chili pepper. Enjoy!
Notes
- Do not skip the Korean roasted seaweed flakes, or see substitute in Notes below.
Keywords: Korean noodles, perilla oil noodles, soba noodle recipe, quick Korean dish, roasted seaweed noodles
