Nutty Perilla Oil Buckwheat Noodles with Pickled Garlic Soy Sauce
A Delightful Pairing: Fragrant Perilla Oil with Savory Pickled Garlic Soy Sauce for Buckwheat Noodles
Inspired by having fresh perilla oil at home, I decided to make some delicious buckwheat noodles. I created a special sauce by combining the rich flavor of pickled garlic soy sauce with fresh wasabi and a touch of sweetness from oligodang. Mixing this sauce with the buckwheat noodles elevated the dish to a new level of deliciousness. If you’re looking for a simple yet special meal, this recipe is perfect for you!
Main Ingredients
- Buckwheat noodles, 1 serving
- Fresh perilla oil, 2-3 Tbsp
- Chives, a small amount (approx. 10-15g)
- Carrot, a small amount (approx. 10-15g)
- Seasoned seaweed sheets, 2 sheets
- Whole sesame seeds, 1 Tbsp
Special Pickled Garlic Soy Sauce
- Pickled garlic soy sauce, 1/2 cup (approx. 100ml)
- Fresh wasabi, a little (adjust to taste)
- Oligodang (corn syrup), 1 tsp (approx. 5ml)
- Pickled garlic soy sauce, 1/2 cup (approx. 100ml)
- Fresh wasabi, a little (adjust to taste)
- Oligodang (corn syrup), 1 tsp (approx. 5ml)
Cooking Instructions
Step 1
First, prepare the vegetables for the noodles. Wash the chives and cut them into 3-4cm lengths. Peel the carrot and cut it into thin julienne strips. Crumble the seasoned seaweed sheets into bite-sized pieces or place them in a bag and crush them by hand.
Step 2
This recipe is for one serving of buckwheat noodles. (For precise measurements, please refer to the cooking instructions on the product packaging.)
Step 3
Now, let’s make the savory pickled garlic soy sauce. Prepare 1/2 cup (approx. 100ml) of the soy sauce from your pickled garlic. (Ensure you only use the soy sauce, not the pickled garlic cloves.)
Step 4
In the prepared 1/2 cup of pickled garlic soy sauce, add fresh wasabi to your preference for a spicy kick, and stir in 1 teaspoon (approx. 5ml) of oligodang for a touch of sweetness. Mix well to create the sauce. It’s best to start with a small amount of wasabi and add more to taste.
Step 5
It’s time to cook the buckwheat noodles. Bring a generous pot of water to a boil and add the buckwheat noodles. Cook according to the package directions, usually for about 3-4 minutes, until al dente.
Step 6
Once cooked, drain the noodles in a colander. Immediately rinse them under cold running water several times to remove excess starch and ensure the noodles are firm and springy. After rinsing, drain them thoroughly.
Step 7
Place the drained buckwheat noodles in a serving bowl. Arrange the prepared julienned chives and carrots, and the crumbled seasoned seaweed on top. Drizzle with 2-3 tablespoons of fragrant fresh perilla oil and 2 tablespoons of the prepared pickled garlic soy sauce (adjust to your taste). Finally, crush 1 tablespoon of whole sesame seeds between your palms and sprinkle them over for an extra nutty aroma. Mix well and enjoy your delicious meal!
