Spicy Korean Buckwheat Noodle Salad
- Gochujang sauce
- 1 tablespoon Gochujang (Korean pepper paste)
- 1 tablespoon Gochugaru (Korean red pepper powder)
- 1 tablespoon roasted sesame seeds
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 3 tablespoons apple cider vinegar
- 3 tablespoons unsweetened applesauce
- 2 tablespoons honey
- 1 tablespoon tahini
- 1 teaspoon sesame oil
- Buckwheat noodle salad
- 14 ounces dry buckwheat noodles
- 1 medium size carrot
- 1 medium size cucumber
- 1/4 red onion
- 4 handfuls baby lettuce
- 1 Gochujang sauce
- 1 pinch roasted sesame seeds for garnish
- Mix all the sauce ingredients together, cover, and keep it in the refrigerator until use. Add more tahini if too spicy.
- Bring a large pot of water to boil. Cook dry buckwheat noodles according to package instructions.
- While noodles are being cooked, cut the carrot, cucumber, and red onion into matchsticks (or julienne) and place them in a large mixing bowl. Add baby lettuce (or any other kind of leafy green vegetables) into the bowl.
- When the noodles are ready, drain and rinse with cold water.
- Gently fold in the noodles with the Gochujang sauce. Using your hands, mix everything together.
- Garnish with sesame seeds and serve immediately.
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Taken from food52.com/recipes/81227-spicy-korean-buckwheat-noodle-salad (may not work)