Spicy Buckwheat Noodle Salad
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"As summer is slowly approaching (and yet so far away), I could not stop thinking about this spicy Korean cold noodle salad. This noodle salad has many varieties, but this one has become my favorite with the addition of tahini. It is spicy, tangy, and yet creamy. The cold vegetables give a satisfying crunchiness while the spicy gochujang sauce will heat you up and make you sweat in a hot summer day. There is a Korean saying: "yi-yul-chi-yul," meaning fight heat with heat. Once you have finished eating this dish, you will find yourself sweating out the heat. Another unique characteristic of Korean dishes is that you have to mix everything with your hands. The point of this is so that as gently massaging the ingredients together the dressing gets incorporated, absorbed even."
-- @plantiful_foodie


Recipe Intro From feedfeed

We love this cold Korean-style soba noodle salad. Prep the gochujang sauce in advance to set yourself up for dinner hour success!

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

Check out our Vegan Lunch feed edited by @Peachytales for more delcicious Vegan Side ideas. 

Ans for similar recipes, check out our Soba Noodles feed, featuring Vegan Soba Noodle Bowl With Roasted Chickpeas And Maple Sesame Sauce by @astepfullofyou and Sesame Soba Noodle Salad by @loveandlemons.

Details

Prep time 30mins
Cook time 5mins
Serves or Makes: 4
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Recipe

For the Gochujang sauce

ingredients

  • 1 tablespoon gochujang
  • 1 tablespoon gochugaru
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon minced garlic
  • 1 tablespoon tamari
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Korean plum syrup
  • 1 tablespoon tahini
  • 1 teaspoon sesame oil

For the Noodle salad

ingredients

  • 14 ounces buckwheat noodles, cooked according to package directions, drained and rinsed with cold water until water runs clear
  • 1 carrot, julienned
  • 1 cucumber, julienned
  • 1/ 4 red onion, julienned
  • 4 handfuls baby lettuce, torn into bite-size pieces
  • pinch toasted sesame seeds

Method

  • Step 1

    Make the sauce: Mix all sauce ingredients together, cover, and keep it in the refrigerator until ready to use. Add more tahini if the sauce is too spicy.

  • Step 2

    Make the noodle salad: Combine the carrot, cucumber, red onion, lettuce and noodles in a large mixing bowl. Pour on the sauce and gently fold everything together until evenly coated.

  • Step 3

    Garnish with sesame seeds and serve immediately.

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