Korean Rice Noodle Salad with Sesame Dressing Recipe
A chilled salad with thin rice noodles, crunchy vegetables, and an aromatic dressing based on sesame, soy sauce, and a touch of vinegar. It tastes a bit like a mix between a pasta salad and a spicy coleslaw, but in a lighter, Asian-style version. In Korea, similar dishes often appear in summer as a side to grilled meats or as a quick work lunch.
Prep Time
25 min
Cook Time
5 min
Total Time
30 min
Servings
4
Ingredients
- rice noodles - 200 g
- Chinese cabbage - 200 g
- carrot - 1 piece
- cucumber - 1 piece
- bell pepper - 0.5 piece
- chives - 3 tablespoons
- sesame seeds - 2 tablespoons
- soy sauce - 3 tablespoons
- rice vinegar - 2 tablespoons
- sesame oil - 1.5 tablespoons
- honey - 1 tablespoon
- garlic - 1 piece
- chili flakes - 0.5 teaspoons
- salt
Main Ingredient:
rice noodles
Preparation
- Cook the rice noodles according to the instructions on the package: usually you pour boiling water over them for 3–5 minutes until they soften, then drain and rinse with cold water so they don’t stick together.
- Slice the Chinese cabbage into thin strips. Peel the carrot and grate it on a coarse grater or cut into thin matchsticks. Wash the cucumber, cut it in half lengthwise, scoop out the soft center with a teaspoon, and slice the rest into thin half-moons.
- Remove the seeds from the bell pepper and cut it into thin strips. Finely chop the chives. Toast the sesame seeds in a dry pan over low heat for 2–3 minutes, stirring, until they lightly brown and become very fragrant, then set aside to cool.
- In a large bowl, combine the cabbage, carrot, cucumber, bell pepper, and half of the chopped chives.
- In a separate small bowl, make the dressing: mix the soy sauce, rice vinegar, sesame oil, honey, finely chopped garlic, and chili flakes until well combined. Taste and season with a pinch of salt if needed.
- Add the drained and lightly dried rice noodles to the bowl with the vegetables. Pour the dressing over everything and gently toss with your hands or tongs so the noodles and vegetables are evenly coated.
- Sprinkle the salad with the toasted sesame seeds and the remaining chives. Let sit for 10–15 minutes at room temperature for the flavors to meld, then serve.
Storage
In fridge:
2 days
Freezing:
No
Sałatka w lodówce lekko mięknie, bo warzywa puszczają sok; przed podaniem wyjmij ją na 15 minut z lodówki i delikatnie przemieszaj.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
