Korean Noodle Salad

• For salad:
• 10-12 oz udon or soba noodles, cooked according to package instructions, then drained
• 1 large carrot, cut into 2" long matchsticks
• 1/2 cucumber, seeded, cut into 2" long matchsticks
• 3 scallions sliced very thinly
• 2 cups of very thinly sliced green or red cabbage
• 1/2 cup chopped fresh cilantro
• For dressing:
• 4 Tbsp of Korean Gochujang (sweet red chile paste) or see substitution below*
• 4 Tbsp rice vinegar
• 2 Tbsp honey
• 2 Tbsp sesame oil
• 2 Tbsp brown sugar
• 2 Tbsp soy sauce
• *For Gochujang substitute:
• 1 Tbsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 tsp Sriracha sauce
• 1 finely minced garlic clove
• 5 tsp corn syrup
• 1 tsp miso paste
• 1 tbsp water
• 1/2 tsp salt

1. Make the dressing first, and set aside to let the flavors meld.
2. Cut all the vegetables as directed and place in a large bowl. Cook the noodles according to package instructions, rinse with cool water and drain (if noodles are still very warm, allow to cool slightly). Add to the bowl with the vegetables, and add half the dressing. Toss gently, and adjust the amount of dressing as needed.

udon, carrot, cucumber, scallions, cabbage, fresh cilantro, gochujang, rice vinegar, honey, sesame oil, brown sugar, soy sauce, paprika, cayenne pepper, sriracha sauce, garlic, corn syrup, paste, water, salt

Taken from www.epicurious.com/recipes/member/views/korean-noodle-salad-51301041 (may not work)