Soba Sensation: Perilla Powder and Seaweed-infused Noodles

Soba Noodles with Seaweed and Perilla Powder Topping

Ingredients:

Soba Noodles & Fresh Ingredients:

• 200 grams Buckwheat Noodles (Soba Noodles)
• 2 stalks Green Onion
• 2 Cheongyang Chili Peppers (or 1 Jalapeno Pepper) (Seeds removed)
• Drizzle of Perilla Oil Add to Cart

Seaweed & Perilla Powder Topping:

• 2 Sheets of Dried Seaweed (Gim) (Nori Sheets)
• 4 Tablespoons Perilla Powder Add to Cart

Soba Sauce 

• 2 Tablespoon Kevin's Choice Special Soy Sauce Add to Cart

Instructions:

1. Make Seaweed Topping:

• Tear 2 rectangular sheets of dried seaweed into smaller pieces and place them into a blender.
• Add 4 tablespoons of perilla powder and mix.

2. Make Noodle Sauce:

• Ready 2 tablespoons of Kevin's Choice special soy sauce.

3. Prep Toppings:

• Finely dice green onion stalks into thin slices.
• De-seed chili peppers and chop them up into small pieces.
• Finely mince 1/3 of an onion. Place the onion pieces into a bowl of cold water along with a few dashes of vinegar. Let it soak to reduce its harsh flavor. Then drain.

4. Boil Noodles:

• Bring a pot of water to boil and add the noodles. Cook according to package instructions.
• Drain the cooked noodles and allow them to cool completely. Shake the drainer to remove any excess water.
• Drain the soaked onion pieces and set them aside for use as toppings.

5. Plate Noodles:

• Place the cooked noodles into a bowl.
• Spoon approximately 3 spoonfuls of the sauce onto the noodles and drizzle with perilla oil.
• Garnish with the seaweed and perilla powder mix, followed by the minced onion, green onion slices, and chopped chili peppers.

6. Stir well and enjoy! Bon Appétit!