Fusilli Salad & Pickled Onion Perilla Buckwheat Noodles

20240709, #BreakfastDiary 11112, 23°C/cloudy, 94% humidity Rainy season, the whole world damp. Dreamed about breakfast and woke up wanting #FusilliSalad. Boil fusilli in salted water. Drain and toss lightly with olive oil so it doesn't dry out. Quarter the cherry tomatoes, halve the seeded cherries, and chop the basil. Combine everything in a bowl, pour over vinaigrette, toss well, and plate. Finish with black pepper. This recipe was jotted down from somewhere long ago and I never recorded the source - sorry about that, I'll credit it properly from now on. 20240628, #BreakfastDiary 1101, 23°C/mostly cloudy, 20min/exercise (S) Buckwheat noodles with perilla oil, paired with #PickledOnions. Mix perilla oil 1, soy sauce 1, plum extract 1, vinegar 0.5, and ground perilla seed 1 into a dressing (this ratio suits capellini-style noodles; double it for buckwheat noodles). Roll up the perilla leaves and slice thin. Boil the buckwheat noodles thoroughly, then rinse in cold water. Plate the noodles with perilla leaves and the pickled onions I started soaking the night before, pour over the dressing - and since that alone felt a little bare, finish with perilla oil from Okhee Mill @okhee_mill. Referenced a recipe from @junggourmet. 🧅 Pickled onions: mix water 2, soy sauce 1, sugar 1, vinegar 1, bring to a boil, pour over sliced onion in a jar, and that's it.