Spicy Korean Noodle Salad! Light, fresh and filled with veggies and mâche rosettes! Make it spicy or non-spicy! This is the perfect summer meal and takes less than 20 minutes to make!
I love the food scene here in Madison. This was something that really surprised me when we first moved here. I assumed, because it is a smaller city in the Midwest, that there wouldn’t be much of a food scene at all. I think I expected a lot of fast food restaurants and not much of anything else.
And fresh, inventive food? I didn’t think there’d be much at all.
Boy, was I wrong.
After I learned about all the amazing chefs and all the great, fresh seasonal farm to table cooking (and sourcing so much of the food locally), I fell in love.
Last year, I was on the hunt for some great ramen in Madison. I found it when I went to Umami Ramen. Recently, I had their cold ramen noodles for the summer and was transported to all the summers in Dallas as a kid.
This Spicy Korean Noodle Salad pays tribute to summers, my love for fresh food and my love for gochujang!
I have one full week left in NYC and we have a final presentation to prep for so I’m keeping this post short. I’ve been learning so much. . I can’t wait to share with you all.
Until then, make this noodle salad! I actually made this noodle salad after making this sushi burrito (recipe coming soon!) because I already had most of the veggies cut and ready to go . . you might want to do the same!
And the noodles are gluten-free!!
I am obsessed with these greens. You can find them here.
- ¼ cup low sodium soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons honey
- 2 tablespoons brown rice vinegar
- 1 to 2 tablespoons lime juice
- 1 tablespoon grated fresh ginger
- 2 teaspoons sesame oil
- 2 cloves garlic, grated
- 2 tablespoons gochujang + more if desired
- 2 teaspoons sesame oil
- 1 tablespoon honey
- 1 (8 oz) box gluten free rice noodles
- 2 cups mache rosettes + a handful for the garnish
- ½ cup red bell peppers, thinly sliced or chopped
- ½ cup yellow bell peppers, thinly sliced or chopped
- ¾ cup English cucumber, diced or julienned
- ¾ cup carrots, diced or julienned
- ¾ heaping cup shredded red cabbage
- ¼ cup scallions, diced
- Sesame seeds
- Roasted peanuts (unsalted)
- Lime wedges
- Combine all of the ingredients in a small to medium sized bowl and whisk together until combined. Set aside.
- Mix together ingredients in a small bowl. Taste and adjust any ingredients as needed. Set aside.
- Boil rice noodles according to package instructions, usually only for about 5 minutes. Drain and set aside.
- Using a large mixing bowl, toss together the cooked rice noodles, all of the veggies and pour the dressing over the noodle salad. Mix together until everything is coated with the dressing.
- If a spicy version is desired, pour in the gochujang mixture and toss together again.
- Garnish with diced scallions, sesame seeds, peanuts, lime wedges (if desired) and a handful of fresh mache rosettes sprinkled over the top and serve immediately. Enjoy!
Fish sauce adapted from this recipe.