Name: Easy 10-min. Korean Perilla Oil Noodles
Prep time: 7 min
Cook time: 3 min
Total time: 10 min
Yield: 1
Ingredients: 4.90 oz soba noodles ((aka buckwheat noodles) dry kind) (Source: 4.90 oz soba noodles ((aka buckwheat noodles) dry kind)); 4 tsp perilla oil (or sub with sesame oil) (Source: 4 tsp perilla oil (or sub with sesame oil)); 1 tbsp regular soy sauce (or light soy sauce / low-sodium soy sauce) (Source: 1 tbsp regular soy sauce (or light soy sauce / low-sodium soy sauce)); 1 tsp white granulated sugar (or cane sugar) (Source: 1 tsp white granulated sugar (or cane sugar)); 1/4 cup + 1/4 cup Korean roasted seaweed flakes (do not skip, or see substitute in Notes below) (Source: 1/4 cup Korean roasted seaweed flakes (do not skip, or see substitute in Notes below); Source: 1/4 cup Korean roasted seaweed flakes (do not skip, or see substitute in Notes below)); 1/2 tsp sesame seeds (Source: 1/2 tsp sesame seeds); 2 tbsp green onion (finely chopped) (Source: 2 tbsp green onion (finely chopped)); 1 each Cheongyang chili pepper (chopped) (Source: 1 Cheongyang chili pepper (chopped))

Get to know the ingredients

soba noodles (aka buckwheat noodles; dry kind)

In the method: 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).

perilla oil (or sub with sesame oil)

In the method: 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.

regular soy sauce (or light soy sauce / low-sodium soy sauce)

In the method: 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.

Let’s make it

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Servings

Original recipe: Serves 1. Original quantities shown.

Estimating…

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4.90 oz soba noodles (aka buckwheat noodles; dry kind)
Ingredient note
Source: 4.90 oz soba noodles (aka buckwheat noodles; dry kind)
4 tsp perilla oil (or sub with sesame oil)
Ingredient note
Source: 4 tsp perilla oil (or sub with sesame oil)
1 tbsp regular soy sauce (or light soy sauce / low-sodium soy sauce)
Ingredient note
Source: 1 tbsp regular soy sauce (or light soy sauce / low-sodium soy sauce)
1 tsp white granulated sugar (or cane sugar)
Ingredient note
Source: 1 tsp white granulated sugar (or cane sugar)
1/4 cup + 1/4 cup Korean roasted seaweed flakes (do not skip, or see substitute in Notes below)
Ingredient note
Source: 1/4 cup Korean roasted seaweed flakes (do not skip, or see substitute in Notes below); Source: 1/4 cup Korean roasted seaweed flakes (do not skip, or see substitute in Notes below)
1/2 tsp sesame seeds
Ingredient note
Source: 1/2 tsp sesame seeds
2 tbsp green onion (finely chopped)
Ingredient note
Source: 2 tbsp green onion (finely chopped)
1 each Cheongyang chili pepper (chopped)
Ingredient note
Source: 1 Cheongyang chili pepper (chopped)

How to make it

0 of 5 steps complete

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.
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).
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.
Transfer the noodles into the bowl with the noodle sauce. Add roasted seaweed flakes and toss well.
Then optionally garnish with sesame seeds, green onions, more roasted seaweed flakes, or chili pepper. Enjoy!

Make room for Easy 10-min. Korean Perilla Oil Noodles

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Enjoy!

A little more help as you go

Prepare the finishing addition

Have the final topping or garnish ready for its specified step.

Prepare the sauce mixture

Mix the sauce at its preparation step so it is ready when needed.

A few questions you might have

What should I prepare first?

Set out the pot. Start with this step: 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.

Which preparation step should I plan for?

Use the package directions where the method calls for them.

What happens at the end?

Enjoy!

Is there another preparation step to plan for?

Have the final topping or garnish ready for its specified step.

Additional recipe notes

Substitute for Korean Roasted Seaweed Flakes Korean Roasted Seaweed Flakes come pre-seasoned with soy sauce, sesame oil and sugar offering a ton of umami flavor. You can substitute this ingredient with 1-2 roasted seaweed snack packets (not the same as nori / roasted seaweed sheets), crush by hand, and then season the noodles with a hint of more soy sauce, sugar and sesame oil to taste. Storage Leftover perilla oil noodles will last up to 1-2 days stored in an airtight container in the refrigerator. The noodles will taste slightly less chewy with time, so it's best to enjoy these noodles immediately for best taste. They do not require reheating as they're meant to be enjoyed cold.

Easy 10-min. Korean Perilla Oil Noodles

1. Check the package directions

2. Remember the turn or stir

3. Prepare for the next step