Tested till perfect Korean Cold Somen-Noodle Salad
Korean Cold Somen-Noodle Salad

Korean Cold Somen-Noodle Salad

 To get kimchi juice, just gently squeeze the pickles. 

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2010

Recipe3 out of 5 based on 1 ratings.
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  • Prep time 12 minutes Stand: 15 minutes
  • Cook time 2 minutes
  • Portion size 4 to 6


    9 oz (275 g) somen noodles
    Half cucumber, cored and julienned
    4 oz (125 g) deli ham, julienned (optional)
    1-1/2 cups (375 mL) sliced Asian pear
    1 cup (250 mL) kimchi, chopped
    1/2 cup (125 mL) finely chopped green onion
    1/4 cup (60 mL) kimchi juice
    4 cups (1 L) shredded curly endive or red leaf lettuce
    1 sheet nori, cut into strips
    3 tbsp (45 mL) gochujang (Korean hot pepper paste)
    3 tbsp (45 mL) rice vinegar
    2 tbsp (25 mL) each roasted sesame seeds and sesame oil
    4 tsp (20 mL) granulated sugar
    1 tbsp (15 mL) sodium-reduced soy sauce
    Pickled Daikon:
    1/2 cup (125 mL) thinly sliced peeled daikon
    1 tbsp (15 mL) rice vinegar
    1/2 tsp (2 mL) granulated sugar

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Pickled Daikon: In small bowl, combine daikon, vinegar and sugar; refrigerate for 15 minutes.

Meanwhile, in large pot of boiling water, cook noodles according to package instructions, about 2 minutes. Drain and rinse under cold running water until no longer starchy. Drain well; shake. Set aside to air-dry for 10 minutes.

Sauce: Meanwhile, stir together gochujang, vinegar, sesame seeds, sesame oil, sugar and soy sauce; set aside.

In bowl, combine noodles, cucumber, ham (if using), Asian pear, kimchi, green onion and kimchi juice; add half of the sauce and toss to combine. Add additional sauce to taste.

Add endive and nori, tossing gently. Divide among bowls; top with pickled daikon.

Nutritional Information Per each of 6 servings: about

cal 257 pro 6g total fat 7g sat. fat 1g
carb 43g fibre 6g chol 0mg sodium 908mg
potassium 269mg

% RDI:

calcium 4 iron 12 vit A 22 vit C 23
folate 30
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