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

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.

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