Korean · Lunch
Spicy Mixed Noodles
Chewy wheat noodles tossed in a spicy-sweet gochujang dressing sharpened with rice vinegar, sesame oil and garlic, then finished with crisp cucumber, carrot, cabbage, scallion and a sprinkle of toasted sesame seeds. Served cold or at room temperature as a quick vegetable-forward noodle bowl with no meat, egg, or seafood involved.
$3
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
447Calories
13.2gProtein
7.8gFat
89.4gCarbs
18.9gSugar
7gFiber
2000mgSodium
0mgChol
1.2gSat Fat
615mgPotassium
85mgCalcium
3.8mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
high-fiber
sweet-heat
all-time-classics
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Julienne the cucumber and carrot, thinly slice the napa cabbage and scallion, and mince the garlic; set aside.
2
Boil
Bring a small pot of water to a rolling boil and cook the noodles 4 to 5 minutes, stirring occasionally, until tender but springy.
3
Rinse
Drain the noodles and rinse under cold running water, rubbing gently until cool and starch is removed.
4
Toss
Whisk gochujang, rice vinegar, sugar, soy sauce, sesame oil and minced garlic until glossy. Add noodles and vegetables; toss until coated evenly.
5
Plate
Pile the noodles into a serving bowl, scatter the scallion and sesame seeds on top, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g dried wheat noodles (somyeon)
- 4 tbsp4 tbsp gochujang
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 1/2 cup60g cucumber
- 1/2 cup50g carrot
- 1/2 cup50g napa cabbage
- 22 scallion
- 2 tsp2 tsp sesame seeds
