Spicy Korean Soba Noodle Salad with Crisp Vegetables

Ingredients

- 8 ounces soba noodles
- 2 tablespoons sesame oil
- 1 tablespoon gochujang (Korean red chili paste)
- 2 teaspoons hot sauce (adjust to taste)
- 1/2 cup kimchi, chopped
- 1/2 cup napa cabbage, thinly sliced
- 1/2 cup cucumbers, julienned
- 1/2 cup radishes, thinly sliced
- 1/2 cup carrots, julienned
- 2 scallions, thinly sliced

Instructions

1. Prepare the Soba Noodles:
- Cook the soba noodles according to the package instructions, usually about PT7M (7 minutes). Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

2. Make the Sauce:
- In a small bowl, whisk together the sesame oil, gochujang, and hot sauce until well combined. Adjust the hot sauce to your heat preference.

3. Assemble the Salad:
- In a large mixing bowl, combine the cooked soba noodles, napa cabbage, cucumbers, radishes, carrots, and kimchi. Pour the prepared sauce over the mixture.

4. Mix and Serve:
- Toss all the ingredients together until they are evenly coated in the sauce. Ensure that the vegetables and noodles are well mixed to allow every bite to be flavorful.

5. Garnish:
- Transfer the salad to a serving platter or individual bowls. Top with thinly sliced scallions for a fresh finish.

Total Time

- PT20M
- 20 minutes

Type of Dish

- Lunch

Keywords

Soba Noodles, Korean Salad, Spicy Vegetarian, Gochujang, Kimchi Noodles, Easy Lunch, Chilled Noodle Salad, Summer Meal, Fresh Vegetables, No-Cook Recipe

Recipe Yield

- Feeds 4 adults

Calories

- 720 calories (180 calories per serving)

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