perilla oil noodles

Try this quick, easy, and cold soba noodle recipe. It&#39;s a simple dish that is perfect for any day, but it will especially appeal to you during the hot summer months.

Cold Soba Noodles (Memil Guksu)

buckwheat noodles ((6.3 ounces), (soba noodles))

g seasoned dried seaweed ((0.4 ounces), finely crushed)

onions

sesame seeds

1.5 Tbsp soy sauce (, regular (I used kikkoman soy sauce))

Tbsp tsuyu sauce ( (Japanese soup base)

water

oil oil

tsp sugar (, raw or light brown)

cucumber (, thin sliced)

radish sprouts

egg (, boiled)

zucchini (, thin sliced & cooked)

perilla leaves (, thin sliced)

chicken breast (, poached & shredded)

tuna (, drained)

Boil the soba noodles in rolling boiling water just until tender following the package instructions. Drain and rinse in cold water to cool down. Transfer the noodles into a mixing bowl.

While the noodles are cooking, combine the sauce ingredients in a small bowl and mix them well. Set aside.

Combine the noodles with the sauce in a mixing bowl.

Transfer the noodles into a bowl. Garnish with the seaweed, green onions, and sesame seeds by sprinkling them around the bowl. Top up with your choice of other optional topping ingredients listed above. Serve.

Perilla Oil Noodles <br>(Deulgireum Makguksu)

unseasoned dried seaweed (dried seaweed for gimbap)

green onions

oz (200 grams) dried buckwheat noodles/soba noodles (or spaghetti noodles, etc.)

Microgreens (or thinly sliced lettuce), to serve

Soft/Hard-Boiled Eggs (optional), to serve

soy sauce, plus more if needed

tbsp sugar

tbsp white or balsamic vinegar

Tear the seaweed sheets into smaller pieces. Place them in a blender, along with the sesame seeds. Blend on high speed until they become a fine powder. (If you're using seasoned dried seaweed, just tear them with your hands and add them at the end.)

Thinly slice the green onions.

Make the sauce: Combine all the sauce ingredients in a small container and mix well.

Prep Ingredients

Bring a pot of water to a boil. Add in the noodles. Cook according to the package instructions. (If the water rises up and it's about to boil over, just add half a cup of water. Repeat two or three times until noodles are cooked through.)

Drain the noodles. Using your hands, wash under cold water. (This will help remove some of the starch and make the noodles more chewy and bouncy.) Squeeze out the noodles as best as you can. Let them drain for 1 to 2 minutes.  

Cook Noodles

Transfer the noodles to a large mixing bowl. Pour the sauce over the noodles. Toss together. Taste and add more soy sauce if needed.

Divide the noodles into serving bowls. Top with some seaweed and sesame seed mixture, microgreens, and boiled eggs (if using). Sprinkle with green onions. Enjoy!

Assemble

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Cold Soba Noodles (Memil Guksu)

Perilla Oil Noodles <br>(Deulgireum...

Top 2 perilla oil noodles recipes from across the web

The most viewed perilla oil noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cold Soba Noodles (Memil Guksu)

Perilla Oil Noodles <br>(Deulgireum...

The most viewed perilla oil noodles recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine