Ingredients with Measurements:
- 8 oz. dried mi gomak noodles
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 cup thinly sliced red bell pepper
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup chopped roasted peanuts
Dressing:
- 1/4 cup soy sauce
- 2 tbsp. rice vinegar
- 2 tbsp. honey
- 1 tbsp. sesame oil
- 1 tbsp. grated ginger
- 1 clove garlic, minced
- 1/4 tsp. red pepper flakes
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Cook mi gomak noodles according to package instructions. Drain and rinse with cold water.
2. In a mixing bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, and red pepper flakes.
3. In a large bowl, combine cooked mi gomak noodles, shredded carrots, sliced cucumber, sliced red bell pepper, chopped scallions, chopped cilantro, and chopped mint.
4. Pour dressing over the noodle mixture and toss to combine.
5. Top with chopped roasted peanuts.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 275
- Fat: 7g
- Carbohydrates: 46g
- Protein: 8g
- Fiber: 4g
- Sugar: 14g
Substitutions for ingredients:
- Mi gomak noodles can be substituted with any other type of Asian noodles.
- Shredded carrots can be substituted with shredded cabbage or julienned zucchini.
- Red bell pepper can be substituted with any other color bell pepper or sliced radishes.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Add sliced avocado for a creamy texture.
- Add sliced jalapenos for a spicy kick.
Tips and tricks:
- Rinse the cooked noodles with cold water to stop the cooking process and prevent them from sticking together.
- Make the dressing ahead of time and store it in the refrigerator for up to a week.
- Add the dressing to the salad just before serving to prevent the vegetables from becoming soggy.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped herbs or sliced scallions.
Garnishes:
- Chopped herbs
- Sliced scallions
- Sliced jalapenos
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Steamed rice
- Edamame
- Spring rolls
Troubleshooting advice:
- If the noodles are too sticky, rinse them with cold water and toss them with a little bit of oil.
Food safety advice:
- Make sure to wash all vegetables before using them in the salad.
- Store leftovers in the refrigerator within 2 hours of making the salad.
Food history:
- Mi gomak noodles are a type of Korean wheat noodle that are similar to Japanese udon noodles.
Flavor profiles:
- This salad is sweet, salty, and slightly spicy.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with a main course.
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Region: Korean