When its summer we all crave for something nice and cold. This cold noodle salad made with thin wheat noodles, mangoes, cucumber, iceberg lettuce and capsicum is just perfect on a hot summer day. Its one of the most popular noodle dishes in Korean cuisine and its perfectly made by my son’s favorite Piano teacher, Jina Kim, who has been introducing us to vegetarian Korean dishes.
INGREDIENTS
1/2 cup iceberg lettuce, thinly sliced
1/2 cup mangoes, julienned
1/2 cup cucumber, julienned
1/2 cup red capsicum, thinly sliced
Avocado optional
For the Dressing
2 tablespoon gochujang (Korean chilli paste)
1 tablespoon soy sauce
1/2 teaspoon red cilli powder
1/2 teaspoon sesame oil
1/2 teaspoon roasted sesame seeds
1 teaspoon sugar
1 tablespoon rice vinegar
salt
PREPARATION
Step 1
Boil the noodles in boiling water for 3 to 4 minutes. Add one cup cold water while the boodles are boiling. Drain the noodles once cooked and run some cold water over the noodles to cool them down and then drain.
Step 2
Mix all the dressing ingredients in a small bowl
Step 3
In a salad bowl mix the cold noodles, thinly sliced mangoes, cucumber, capsicum, iceberg lettuce. Drizzle the spicy dressing and mix is well. Serve cold.
