Perilla Oil Noodles

Method6 steps · about 15 min

1. 1

   Step 1: Bring a large pot of water to a boil. Add the 2 individual soba bundles and boil for about 5 minutes, checking their texture and the actual package directions. Drain, immediately rinse under cold running water until cool, then leave in a colander to drain completely.

   Boil soba · 5 minUses 2 individual one-person bundles soba noodles · Water for boiling and cold running water for rinsing

2. 2

   Step 2: Combine the 2 tbsp perilla oil and 2 tbsp soy sauce in a small bowl. Mix vigorously with chopsticks or a spoon until well combined, and set the sauce aside.

   Uses 2 tbsp roasted perilla oil · 2 tbsp soy sauce

3. 3

   Step 3: Tear the 2 large roasted nori sheets into small pieces. Put them in a mini food processor with the full 3 tbsp roasted white sesame seeds and grind to a powder-like topping. Alternatively, grind the sesame in a mortar and finely hand-tear the nori before mixing.

   Uses 2 large sheets plain roasted nori, for sushi rolls · 3 tbsp roasted white sesame seeds

4. 4

   Step 4: Divide all cooled, well-drained soba evenly between two bowls. Divide the entire perilla-soy sauce evenly between them and gently toss each bowl to coat its noodles.

   Uses Cooled drained soba · Perilla-soy sauce

5. 5

   Step 5: Put 1–2 tbsp of the prepared nori-sesame topping on each bowl, then divide the chopped or julienned 2 green-onion stalks between them. The blended topping batch may leave some unused; do not force the remainder onto the noodles.

   Uses Two bowls of perilla-soy soba · 1–2 tbsp topping per bowl; 2–4 tbsp across the two bowls · 2 stalks green onions, chopped or julienned

6. 6

   Step 6: Mix each bowl so the topping and green onions are distributed through the cold noodles, then eat promptly. Keep any unused dry nori-sesame topping separate from the dressed noodles.

   Uses Finished topped perilla-oil soba bowls