Ingredients with Measurements:
- 8 oz. thin wheat noodles (somyeon)
- 1 small cucumber, julienned
- 1 small zucchini, julienned
- 1 small carrot, julienned
- 1/2 red bell pepper, julienned
- 1/2 yellow bell pepper, julienned
- 1/2 cup bean sprouts
- 1/2 cup spinach leaves
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped roasted peanuts
- 1/4 cup toasted sesame seeds
For the dressing:
- 1/4 cup soy sauce
- 2 tbsp. rice vinegar
- 2 tbsp. honey
- 1 tbsp. sesame oil
- 1 tbsp. gochujang (Korean chili paste)
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
Special equipment needed: None
Step-by-step instructions:
1. Cook the noodles according to package instructions. Drain and rinse under cold water.
2. In a large mixing bowl, combine the cooked noodles, cucumber, zucchini, carrot, bell peppers, bean sprouts, spinach, scallions, and cilantro.
3. In a separate bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, gochujang, garlic, and ginger to make the dressing.
4. Pour the dressing over the noodle mixture and toss well to combine.
5. Transfer the noodle salad to a large platter or individual plates.
6. Garnish with chopped peanuts and toasted sesame seeds.
20 minutes
5. Temperature: None
Serving size: 4
Nutritional information:
- Calories: 290
- Fat: 9g
- Carbohydrates: 45g
- Protein: 9g
- Fiber: 4g
- Sugar: 14g
- Sodium: 1100mg
Substitutions for ingredients:
- Thin wheat noodles can be substituted with any other type of thin noodles, such as rice noodles or soba noodles.
- Vegetables can be substituted with any other vegetables of your choice.
- Gochujang can be substituted with any other chili paste or hot sauce.
Variations:
- Add cooked shrimp, chicken, or tofu for extra protein.
- Use different herbs, such as mint or basil, for a different flavor.
- Add sliced avocado for extra creaminess.
Tips and tricks:
- Rinse the cooked noodles under cold water to stop them from cooking and to prevent them from sticking together.
- Make the dressing ahead of time and store it in the fridge until ready to use.
- Toast the sesame seeds in a dry pan over medium heat until golden brown and fragrant.
Storage instructions:
- Store any leftover noodle salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This dish is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the noodle salad on a large platter for a beautiful presentation.
- Arrange the vegetables in a colorful pattern for extra visual appeal.
Garnishes:
- Chopped peanuts and toasted sesame seeds add crunch and flavor to this dish.
Pairings:
- Serve this noodle salad with a side of kimchi or pickled vegetables for extra flavor.
Suggested side dishes:
- Steamed rice or a side of miso soup would be a great accompaniment to this dish.
Troubleshooting advice:
- If the dressing is too spicy, add more honey or rice vinegar to balance out the flavors.
Food safety advice:
- Make sure to rinse all vegetables thoroughly before using them in this dish.
- Store any leftovers in the fridge and consume within 2 days.
Food history:
- Jaengban guksu is a Korean cold noodle dish that is typically served in the summer months.
Flavor profiles:
- This dish is sweet, salty, spicy, and tangy all at once, with a variety of textures from the crunchy vegetables and chewy noodles.
Serving suggestions:
- Serve this dish as a light lunch or dinner on a hot summer day.
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Region: Korean