Korean Rice Noodle Salad with Sesame Dressing Recipe
A light, refreshing salad with rice noodles, crunchy vegetables, and an aromatic sesame–soy dressing. In Korea, similar dishes are often eaten in summer as a chilled lunch or a side for barbecue, because they don’t weigh you down in the heat. The flavor is a bit like Vietnamese noodle salads, but the dressing is more nutty and less sour.
Prep Time
20 min
Cook Time
5 min
Total Time
25 min
Servings
3
Ingredients
- rice noodles - 180 g
- cucumber - 1 piece
- bell pepper - 0.5 pieces
- carrot - 1 piece
- chives finely chopped - 3 tablespoons
- sesame seeds - 1.5 tablespoons
- soy sauce - 3 tablespoons
- rice vinegar - 2 tablespoons
- sesame oil - 2 tablespoons
- honey - 1.5 tablespoons
- garlic minced or pressed - 1 clove
- water - 2 tablespoons
Main Ingredient:
rice noodles
Preparation
- Pour boiling water over the rice noodles in a large bowl and leave for the time indicated on the package (usually 4–6 minutes), until they soften. Drain in a colander and rinse with cold water to keep them from sticking. Set aside to drain.
- Wash the cucumber, cut it in half lengthwise, scoop out the soft, seedy center with a teaspoon, and cut the rest into thin matchsticks. Remove the core and seeds from the bell pepper and slice it into thin strips. Peel the carrot and either grate it on a coarse grater or cut into thin matchsticks.
- Finely chop the chives. Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring, until fragrant and lightly golden. Set aside to cool.
- Finely chop the garlic or press it through a garlic press. In a small bowl, mix the soy sauce, rice vinegar, sesame oil, honey, water, and garlic until the honey dissolves.
- Place the noodles, cucumber, bell pepper, carrot, and most of the chives in a large bowl. Pour in the dressing and mix thoroughly, ideally with a gloved hand or tongs, so the noodles are well coated.
- Sprinkle the salad with the toasted sesame seeds and the remaining chives. Serve immediately or after briefly chilling in the fridge.
Storage
In fridge:
2 days
Freezing:
No
Sałatka po kilku godzinach w lodówce lekko mięknie, ale nadal jest smaczna. Przed podaniem wyjmij ją z lodówki na 15 minut i delikatnie przemieszaj, ewentualnie dodaj odrobinę świeżego oleju sezamowego.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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