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Spicy Gochujang Cucumber Cold Noodle Salad

Spicy gochujang cucumber cold noodle salad close up
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A refreshing cold noodle salad with crisp cucumber ribbons and a bold gochujang dressing. This quick 30 minute recipe is perfect for hot summer days, offering a spicy kick that cools you down.

Ingredients

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  • 8 ounces dried somen noodles or thin spaghetti
  • 2 large English cucumbers
  • 1 tablespoon kosher salt
  • 3 tablespoons gochujang paste
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • Optional: 1 teaspoon gochugaru for extra heat

Instructions

  1. Slice the cucumbers into thin ribbons using a mandoline or sharp vegetable peeler. Toss with kosher salt in a colander and let sit for 10 minutes. Rinse quickly and pat dry.
  2. Bring a large pot of water to a boil. Add noodles and cook according to package directions (3 to 4 minutes). Drain and plunge into a bowl of ice water. Swish until cold, then drain well. Toss with a teaspoon of sesame oil to prevent sticking.
  3. In a small bowl, whisk together gochujang paste, rice vinegar, sesame oil, soy sauce, honey, garlic, and ginger. Add gochugaru if desired.
  4. In a large mixing bowl, combine chilled noodles, cucumbers, and half the green onions. Pour dressing over and toss gently. Let sit for 5 minutes.
  5. Sprinkle with sesame seeds and remaining green onions before serving.

Notes

For gluten free, use rice vermicelli or 100 percent buckwheat soba noodles. For low sodium, use low sodium soy sauce and reduce salt on cucumbers. For extra protein, add shredded chicken, tofu, or a soft boiled egg. Store leftovers in an airtight container in the fridge for up to 3 days; add a splash of rice vinegar and sesame oil before serving again.

Nutrition

Find it online: https://www.stacksipsnack.com/spicy-gochujang-cucumber-cold-noodle-salad/