Spicy Korean Buckwheat Noodle Salad

  1. Mix all the sauce ingredients together, cover, and keep it in the refrigerator until use. Add more tahini if too spicy.
  2. Bring a large pot of water to boil. Cook dry buckwheat noodles according to package instructions.
  3. 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.
  4. When the noodles are ready, drain and rinse with cold water.
  5. Gently fold in the noodles with the Gochujang sauce. Using your hands, mix everything together.
  6. Garnish with sesame seeds and serve immediately.

gochujang sauce, gochujang, gochugaru, sesame seeds, garlic, soy sauce, apple cider vinegar, unsweetened applesauce, honey, tahini, sesame oil, salad, noodles, carrot, cucumber, red onion, baby lettuce, gochujang sauce, sesame seeds

Taken from food52.com/recipes/81227-spicy-korean-buckwheat-noodle-salad (may not work)

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