Korean Cold Wheat Noodle Salad with Tofu Recipe
This salad combines chilled wheat noodles, crunchy vegetables, and pan-fried tofu in a sweet-and-sour, slightly spicy sauce. In Korea, similar dishes are eaten in summer as a refreshing lunch or dinner when hot soup is the last thing you feel like. The flavor is a bit like an Italian pasta salad, but with the addition of gochujang and sesame.
South Korea
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🎉
Party
🌶️
Medium spicy
Sweet
Sour
Spicy
Fresh
Umami
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4
Ingredients
- wheat noodles - 250 g
- tofu - 200 g
- cucumber - 1 piece
- bell pepper - 0.5 piece
- carrot - 1 piece
- napa cabbage - 80 g
- gochujang - 1 tablespoon
- rice vinegar - 3 tablespoon
- soy sauce - 2 tablespoon
- sugar - 1.5 tablespoon
- sesame oil - 1.5 tablespoon
- vegetable oil - 1 tablespoon
- garlic - 2 piece
- sesame seeds - 1.5 tablespoon
Main Ingredient:
wheat pasta
Preparation
- Cook the noodles in a large amount of salted water according to the package instructions until al dente, meaning soft but still slightly firm to the bite. Drain, rinse with cold water, and set aside to cool completely.
- Pat the tofu dry with paper towels and cut into cubes about 1.5 cm on each side.
- Heat the vegetable oil in a pan over medium heat. Add the tofu and fry for 6–8 minutes, turning gently, until the cubes are golden on all sides. Set aside to cool.
- Slice the cucumber into thin half-moons. Cut the bell pepper into thin strips. Peel the carrot and grate it on a coarse grater or cut into thin matchsticks. Shred the napa cabbage into thin strips.
- Make the sauce in a bowl: mix the gochujang, rice vinegar, soy sauce, sugar, sesame oil, and finely grated garlic. Stir until the sugar dissolves and the sauce is smooth.
- Put the cooled noodles into a large bowl, add the fried tofu and all the vegetables.
- Pour the prepared sauce over everything and gently but thoroughly toss so the sauce coats the noodles and vegetables.
- Finally, sprinkle the salad with toasted sesame seeds. Refrigerate for at least 15 minutes so the flavors meld and the salad chills well.
Storage
In fridge:
2 days
Freezing:
No
Sałatkę przechowuj w lodówce w zamkniętym pojemniku do 2 dni. Przed podaniem wymieszaj ponownie, bo sos może opaść na dno.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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