Keyword: asian noodles, korean noodle salad, noodle salad, spicy korean noodle salad
Author: Hip Foodie Mom
Ingredients
For the dressing:
1/4cuplow sodium soy sauce
1tablespoonfish sauce
2tablespoonshoney
2tablespoonsbrown rice vinegar
1 to 2tablespoonslime juice
1tablespoongrated fresh ginger
2teaspoonssesame oil
2clovesgarlicgrated
For the gochujang sauce:
2tablespoonsgochujang + more if desired
2teaspoonssesame oil
1tablespoonhoney
For the noodle salad:
18 oz box gluten free rice noodles
2cupsmache rosettes + a handful for the garnishor any spring greens mix
1/2cupred bell peppersthinly sliced or chopped
1/2cupyellow bell peppersthinly sliced or chopped
3/4cupEnglish cucumberdiced or julienned
3/4cupcarrotsdiced or julienned
3/4heaping cup shredded red cabbage
1/4cupscallionsdiced
sesame seeds
roasted peanutsunsalted
lime wedges
Instructions
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!