KOREAN NOODLE SALAD
"This dish can be served cold, room temperature or hot. Absolutely perfect as a side dish...I served it with Bulgogi tacos. Be aware, however, the dressing can be quite liquidy, so use sparingly or drain before serving...."
INGREDIENTS
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For salad:
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10-12 oz udon or soba noodles, cooked according to package instructions, then drained
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1 large carrot, cut into 2" long matchsticks
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1/2 cucumber, seeded, cut into 2" long matchsticks
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3 scallions sliced very thinly
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2 cups of very thinly sliced green or red cabbage
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1/2 cup chopped fresh cilantro
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For dressing:
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4 Tbsp of Korean Gochujang (sweet red chile paste) or see substitution below*
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4 Tbsp rice vinegar
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2 Tbsp honey
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2 Tbsp sesame oil
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2 Tbsp brown sugar
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2 Tbsp soy sauce
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*For Gochujang substitute:
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1 Tbsp smoked paprika
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1/2 tsp cayenne pepper
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2 tsp Sriracha sauce
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1 finely minced garlic clove
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5 tsp corn syrup
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1 tsp miso paste
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1 tbsp water
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1/2 tsp salt
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