Drain one pack of buckwheat soy milk noodles and place them in a mixing bowl.

Season the noodles with soy sauce, tsuyu, allulose, and perilla oil, then mix well.

Slice half a cucumber, half an avocado, and some seaweed for toppings.

Blanch the beef brisket in boiling water until cooked.

Place the seasoned noodles in a serving dish and arrange the toppings (beef brisket, cucumber, avocado, seaweed) on top.

Garnish with sesame seeds and serve.