Korean · Lunch
Spicy Mixed Noodles (Low-Calorie)
Chewy wheat noodles tossed cold in a gochujang-based sauce sharpened with vinegar and honey, layered with crunchy cucumber, carrot and napa cabbage, and finished with sesame seeds and scallion. Plant-forward with reduced fat for a lighter, still fiery bowl.
$3
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
398Calories
14.2gProtein
4.8gFat
79.4gCarbs
15.6gSugar
5.8gFiber
1344mgSodium
0mgChol
0.7gSat Fat
525mgPotassium
74mgCalcium
4.2mgIron
0mcgVitamin B12
18mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Julienne the cucumber and carrot, slice the napa cabbage and scallion, and mince the garlic. Set vegetables aside.
2
Whisk
In a small bowl, combine gochujang, rice vinegar, honey, soy sauce, sesame oil, minced garlic and gochugaru until smooth.
3
Boil
Cook wheat noodles in boiling water over high heat for 4–5 minutes, stirring occasionally, until tender with slight chew.
4
Chill
Drain noodles and rinse under cold water about 1 minute, rubbing gently, until cool and starchy residue is gone.
5
Toss
Add chilled noodles to sauce and toss with tongs until every strand is evenly coated and glossy red throughout.
6
Build
Pile sauced noodles onto a plate and arrange cucumber, carrot and napa cabbage on top in layers.
7
Plate
Scatter scallion and sesame seeds over the noodles and serve immediately while vegetables remain crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.6 oz420g dry wheat noodles (somyeon-style thin wheat noodles)
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp honey
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 2 clove2 clove garlic
- 11 cucumber
- 4 tbsp4 tbsp carrot
- 1/2 cup50g napa cabbage
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp gochugaru (optional, for extra heat)
