Soy Sauce Mixed Noodles – Perilla Oil and Maesil for a Nutty, Tangy Kick

Steps

1. 1

   Boil 2L of water with salt 1 tbsp, and once it reaches a rolling boil, add the thin noodles and cook for 3 minutes and 20 seconds.

2. 2

   Quickly rinse the noodles in cold water to remove the heat, then drain in a strainer.

3. 3

   Remove seeds from the cheongyang chili peppers and finely chop along with the thin green onions.

4. 4

   Mix dark soy sauce 4T, sugar 2T, maesil extract 1T, minced garlic 1T, perilla oil 2T, and black pepper in a bowl to make the dressing.

5. 5

   Place the noodles on a plate and top with thin green onions, cheongyang chili pepper, dressing, crumbled dried seaweed, and sesame salt.