Isn't it really hot these days? I crave for Perilla Oil Buckwheat Noodles when it gets hot.
I'm sharing a recipe for "Perilla Oil Buckwheat Noodles" using ramen noodles that's easy to make at home.
Unlike the "Seaweed Ramen," this version doesn't use the ramen seasoning.
There's nothing special, but it's great to make quickly in just 5 minutes.
How about a bowl of "Perilla Oil Buckwheat Noodles?"
Perilla Oil Buckwheat Noodles with ramen noodles (1 portion)
"500ml of purified water
1 packet of ramen noodles
2 sheets (4g) of grilled laver
About 1/3 tablespoon (3g) of hulled perilla seed powder
About 5g of green onion"
"1 tablespoon (10g) of soup soy sauce
About 1/4 tablespoons (3g) of brown sugar
About 2 and 1/2 tablespoons (17g) of perilla oil"
"1. Add soup soy sauce, brown sugar, and perilla oil to a bowl, then stir until the sugar is melted.
Tip. When using dark soy sauce instead of soup soy sauce, use 2/3 tablespoons and add sugar accordingly.
2. Chop the green onion into 0.3 thickness.
3. Place the grilled laver sheets in a plastic bag and crush them.
Tip. Make sure to use unseasoned laver as seasoned laver already has flavor.
4. Pour water into a pot, wait till it comes to a boil, then add the ramen noodles.
5. Once the noodles begin to separate, cook for about 2 more minutes.
6. Once the noodles are cooked, drain them with a colander, rinse under cold water, and then place them on a plate.
7. Top the cooked noodles with the sauce, crushed laver, hulled perilla seed powder, and green onion, and it's ready to serve."