buckwheat noodlesor spaghetti, or any noodles you prefer200 g
unseasoned dried seaweedsheets; or tear seasoned seaweed into pieces2
toasted sesame seeds4 tbsp
soy sauce3½ tbsp
sugar1 tbsp
white vinegaror balsamic vinegar1 tbsp
perilla oilor substitute with sesame oil4 tbsp
green onionsto 3, sliced or cut with scissors2
microgreensoptional; or use lettuce instead
~½ cupest.
eggoptional; for topping~1est.
Steps
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1
Add 2 sheets of unseasoned seaweed and 4 tbsp of toasted sesame seeds to a blender, and grind until fine powder forms.
2
Slice 2 to 3 green onions thinly.
3
In a small bowl, mix together 3.5 tbsp soy sauce, 1 tbsp sugar, 1 tbsp vinegar, and 4 tbsp perilla oil until well combined.
4
Bring a pot of water to a boil and add 200g buckwheat noodles. Cook according to package instructions. If water overflows, add half a cup of water and repeat until noodles are cooked through.
5
Rinse the cooked noodles under cold water to remove starch and make them chewy. Squeeze out excess water and drain for 1 to 2 minutes.
6
Transfer drained noodles to a mixing bowl, pour the sauce over them, and toss together until well coated. Taste and add more soy sauce if needed.
7
Plate the noodles into a serving bowl and top with the seaweed-sesame mixture, sliced green onions, and microgreens. Optional: place an egg on top.
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