Ingredients
- 2 ounces Soba Noodles
- 1 Carrot
- 1 English Cucumber
- 2 Green Onions (Scallions)
Spicy Dressing
- 0.5 cup Filtered Water
- 1 Tablespoon Gochujang (Korean Red Chili Paste)
- 1 Tablespoon Gochugaru (Korean Red Chili Flakes)
- 1 Tablespoon Sugar
- 0.5 teaspoon Sea Salt
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Toasted Sesame Oil
Optional Topping
- Sesame Seeds
Directions
Spicy soba noodle salad with fresh vegetables and a kick from Korean spices!
Since discovering Korean cuisine, I’ve become obsessed with the spices. Specifically gochugaru and gochujang!
Gochugaru are Korean red chili flakes and gochujang is a fermented red chili paste!
Noodles are also a Korean staple and although soba isn’t the preferred noodle in the Korean culture, I love it for cold noodle salads!
You can also use ramen noodles or better yet glass noodles.
The trick to a good noodle salad is making sure all of the other ingredients are similar size and shape.
I therefore use my julienne peeler for the cucumber and carrot.
You can also use a regular vegetable peeler then stack the slices and thinly slice them lengthwise.
Although, I have this recipe listed as 20 minutes, you can get this done in just 10 minutes! Make the dressing and prep the vegetables while the noodles cook.
Other additions or substitutions for the salad are bell peppers and cabbage.
If you do not have the gochugaru or gochujang, you can use sriracha!
Make it customizable but keep it spicy.
Did you make this spicy soba noodle salad? Leave a comment below and let me know what you thought!
Steps
1 Done | Make The Spicy DressingAdd 1/4 cup of hot water to a mixing bowl or jug then add the 1 Tablespoon of gochujang and 1 Tablespoon of sugar. Mix until dissolved. A whisk works best. Next, add another 1/4 cup of cold filtered water to cool down the mixture as well as 1/2 teaspoon of salt, 1 Tablespoon of rice vinegar and 1 Tablespoon of toasted sesame oil. Mix well until combined. Set aside until ready to use. |
2 Done | Cook The Soba NoodlesBring a medium size pot of water to a boil then add the soba noodles. Cook 2 minutes shy of the package instructions (usually 7 minutes), then try one noodle to see if it is done. It should be fully cooked but not soft. Drain and rinse the soba noodles with cold water then move them to a mixing bowl. |
3 Done | Toss The Noodles In The Spicy DressingAdd about half of the spicy dressing to the soba noodles and mix well. |
4 Done | Cut The VegetablesWhile the soba noodles marinate in the spicy dressing, prep your vegetables. Wash, peel and thinly slice the carrot. I use my julienne peeler. You want the carrot strips to be about the same thickness as the soba noodles. Wash and thinly slice the cucumber, same as the carrot. Lastly, wash and thinly slice the green onions. I like to cut them at a diagonal. |
5 Done | Make The SaladAdd the vegetables to the bowl with the soba noodles and gently toss. Serve the spicy soba noodles salad in bowls and top with more dressing, if desired, and sprinkle with sesame seeds. |
6 Done | StoreAny leftovers can be stored in the refrigerator in an air-tight container for up to 4 days. Store any leftover dressing separately. |
