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Spicy Korean Noodle Salad

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main
Cuisine: Asian/Korean
Keyword: asian noodles, korean noodle salad, noodle salad, spicy korean noodle salad
Author: Hip Foodie Mom


For the dressing:

  • 1/4 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

For the gochujang sauce:

  • 2 tablespoons gochujang + more if desired
  • 2 teaspoons sesame oil
  • 1 tablespoon honey

For the noodle salad:

  • 1 8 oz box gluten free rice noodles
  • 2 cups mache rosettes + a handful for the garnish or any spring greens mix
  • 1/2 cup red bell peppers thinly sliced or chopped
  • 1/2 cup yellow bell peppers thinly sliced or chopped
  • 3/4 cup English cucumber diced or julienned
  • 3/4 cup carrots diced or julienned
  • 3/4 heaping cup shredded red cabbage
  • 1/4 cup scallions diced
  • sesame seeds
  • roasted peanuts unsalted
  • lime wedges


To make the dressing:

  • Combine all of the ingredients in a small to medium sized bowl and whisk together until combined. Set aside.

For the spicy gochujang sauce:

  • Mix together ingredients in a small bowl. Taste and adjust any ingredients as needed. Set aside.

For the noodle salad:

  • 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!