Korean Cold Somen-Noodle Salad
15 people added this to their Recipe Box
Korean Cold Somen-Noodle Salad
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 257257 cal |
| pro | 6 g6g pro |
| total fat | 7 g7g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 43 g43g carb |
| fibre | 6 g6g fibre |
| chol | 0 mg0mg chol |
| sodium | 908 mg908mg sodium |
| potassium | 269 mg269mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 1212 iron |
| vit A | 2222 vit A |
| vit C | 2323 vit C |
| folate | 3030 folate |
- Preparation time: 12 minutes Stand: 15 minutes
- Cook time : 2 minutes
- Total time : PT2M
To get kimchi juice, just gently squeeze the pickles.
Ingredients
-
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
Sauce:
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
Preparation
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.
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.
Source : Canadian Living Magazine: July 2010
Related content
-
-
Slow Cooker Korean-Style Chicken Stew
Asian-style braising recipes work wonders in the slow cooker. Strong flavours mellow and come...
-
Quick Beef Bulgogi
Bulgogi, a Korean marinated beef dish, is traditionally served with rice and kimchi, a spicy...
-
