Korean Warm Salad with Tofu, Cucumber and Wheat Noodles Recipe
A bowl full of contrasts: warm, springy noodles, soft tofu and crunchy cucumber in a sesame–soy dressing with a gentle heat. In Korea, these “noodle-salads” are often served as a quick solo lunch or a light dinner when you don’t want to cook with several pots. The flavor is a bit like Italian pasta with vegetables, but with a distinctly Asian, sesame-forward character.
South Korea
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌙
Supper
🌶️
Medium spicy
Sour
Salty
Umami
Fresh
Spicy
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
2
Ingredients
- tofu - 250 g
- wheat noodles - 160 g
- cucumber - 1 piece
- carrot - 0.5 pieces
- chives finely chopped - 2 tablespoons
- soy sauce - 3 tablespoons
- rice vinegar - 1.5 tablespoons
- sesame oil - 1.5 tablespoons
- honey - 1 tablespoon
- gochugaru (Korean chili flakes) - 0.5 teaspoons
- sesame seeds - 1 tablespoon
- vegetable oil - 1 tablespoon
- salt - 0.25 teaspoons
Main Ingredient:
tofu
Preparation
- Pat the tofu very dry with paper towels and cut it into cubes about 1.5–2 cm on each side.
- Wash the cucumber, cut it in half lengthwise and slice into thin half-moons. Peel the carrot and cut it into very thin matchsticks or grate it on the coarse side of a box grater. Finely chop the chives.
- Cook the noodles in plenty of salted water according to the package instructions until tender but springy. Drain, reserving about 2 tablespoons of the cooking water.
- While the noodles are cooking, heat the vegetable oil in a pan over medium heat. Add the tofu and fry for 7–8 minutes, turning gently, until lightly golden on all sides.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, gochugaru and salt until the honey dissolves.
- Transfer the hot noodles to a large bowl, add 2 tablespoons of the cooking water, the fried tofu, cucumber, carrot and half of the chives. Pour in the sauce and toss thoroughly with tongs or two spoons until everything is evenly coated.
- Sprinkle the dish with sesame seeds and the remaining chives. Serve immediately, while the noodles are still warm and the cucumber is crunchy.
Storage
In fridge:
1 days
Freezing:
No
Sałatka najlepiej smakuje świeża, bo ogórek z czasem puszcza wodę i mięknie. Jeśli zostanie porcja na następny dzień, przechowuj ją w szczelnym pojemniku i jedz na zimno jak makaronową sałatkę.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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