Korean Cold Somen-Noodle Salad

Korean Cold Somen-Noodle Salad Image by: Korean Cold Somen-Noodle Salad Author: Canadian Living

 To get kimchi juice, just gently squeeze the pickles. 

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: July 2010

Ingredients

Method

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 facts Per each of 6 servings: about

  • Sodium 908 mg
  • Protein 6 g
  • Calories 257.0
  • Total fat 7 g
  • Potassium 269 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 43 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Korean Cold Somen-Noodle Salad

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