Egg Noodles with Peanut Butter and Perilla Oil

20250605 #breakfastdiary 1418, 14°C/clear Chef Lee Yeon-bok's, about 500kcal, egg noodles with peanut butter and perilla oil A bit different from perilla oil noodles

50g egg noodles, 1/2 cucumber, 1 sheet seasoned laver, a little peanuts for topping, (sauce) 2T seasoned soy sauce, 3T perilla oil, 1T sesame oil, 1T peanut butter, 1T plum extract

1. Boil the egg noodles in boiling water. About 50g per serving. Once cooked, drain and rinse in cold water. 2. While the noodles cook, mix 2T seasoned soy sauce, 3T perilla oil, 1T sesame oil, 1T peanut butter, and 1T plum extract evenly to make the sauce. 3. Thinly slice the cucumber. 4. Cut the seasoned laver into thin strips with scissors as well. 5. In a mixing bowl, combine the egg noodles with the sauce from step 2 and mix evenly. 6. Plate the tossed egg noodles, seasoned laver, and cucumber, and top with finely ground peanuts.