Explore this recipe
Required Equipment
- Saucepan
- Mixing bowl
- Colander
Utilized Devices
Cooking Techniques
- boiling
- tossing
Ingredients
- 225 gSomen or thin wheat noodles
- 120 gCucumber — matchsticks
- 150 gPear — matchsticks
- 75 gRed cabbage — shredded
- 20 gScallions — thinly sliced
- 45 gGochujang
- 8 gGochugaru
- 30 mlRice vinegar
- 15 mlLow-sodium tamari
- 12 gSugar
- 15 mlToasted sesame oil
- 3 gGarlic — minced
- 4 gToasted sesame seeds
Instructions
Cook the noodles according to package directions. Rinse under cold water and drain well.
Whisk the gochujang, gochugaru, rice vinegar, tamari, sugar, sesame oil, and garlic into a smooth sauce.
Toss the noodles with the sauce until evenly coated.
Fold in the cucumber, pear, cabbage, and scallions.
Garnish with sesame seeds and serve chilled or at room temperature.
Chef Tips
- ⭐Rinse noodles thoroughly to keep them springy and cool.
- ⭐Add a splash of cold water if the sauce feels too thick.
- ⭐Swap in apple if pear is out of season.
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Nutritional Highlights
- ✓Refreshing cold noodles for warm days
- ✓Pears add natural sweetness and crunch
- ✓Quick Korean-inspired lunch option
Dietary Notes
Compliant With
Allergens
- Contains gluten (noodles)
- Contains soy (gochujang, tamari)
- Contains sesame
FAQ
Can I make this less spicy?
Use 2 tablespoons gochujang and omit the gochugaru for a milder version.
How long does it keep?
Refrigerate for up to 2 days; refresh with a splash of vinegar before serving.
Nutrition
| Calories | 420 |
| Protein | 11 g |
| Carbs | 73 g |
| Fat | 9 g |