Korean Spicy Soba Noodle Salad
Light and refreshing soba noodle salad with tons of vegetables and a sweet, espicy sauce.
Servings: 2 servings
Ingredients
- 2 bundles Buckwheat soba noodles 200 g
Toppings
- 1 cup Lettuce
- ¼ cup Cucumber
- ½ cup Broccoli Slaw
- ½ cup Red or green cabbage
- ¼ cup Carrot
- 2 Tbsp Toasted sesame seeds
- ¼ cup Roasted seaweed
Spicy Red Sauce
- 2 Tbsp Gochujang Korean chili paste
- 2 Tbsp Soy sauce
- 2 Tbsp Sesame oil
- 1 Tbsp Rice vinegar
- 1 Tbsp Sugar
Instructions
- Bring 3 quarts of water to a boil and add the soba noodles. Cook for 5 minutes and drain in a colander. Rinse the soba noodles with cold water until cool.
- Put the eggs in a pot with enough water to cover them. Bring the water to a boil and turn off the heat. Let the eggs cook for 10 minutes with the lid on. Peel the eggs and cut in half.
- Thinly slice lettuce, cabbage, carrot, and cucumber. Use cooking scissors to cut roasted seaweed into thin shreds.
- Mix all the spicy red sauce ingredients in a bowl.
- Assemble the noodle salad. To the soba noodles, add the vegetable toppings, eggs, and the spicy red sauce. Add a Sprinkle of Sesame seeds.
Notes
- If you or someone else does not want the sauce to be spicy, omit the gochujang. It will still be delicious in a different way!