This is very delicious Korean noodle salad that is well known in Central Asia of Korean origin.There is many varieties of this salad,but I like the vegetarian style.You can add pan-fried strips of chicken,beef,or ground meat if desired.To get nice thin strips of vegetables I use this thin julienne slicer.
Ingredients
- 6 0zs Bean Vermicelli
- 4-5 carrots peeled and julienned (very thin)
- 1 red bell pepper julienned(very thin)
- 1 cucumber or 1/2 English cucumber julienned(very thin)
- 3 tablespoons finely chopped cilantro
- Dressing-
- 1/3 cup rice vinegar
- 2 tablespoons toasted sesame oil
- 1/4 cup soy sauce
- 4 garlic cloves crushed
- 3/4 teaspoon ground coriander
- 1/4-1/2 teaspoon red pepper flakes(depending how spicy you like it)
- 2 tablespoons white or black sesame seeds.
Instructions
- Cover noodles with hot boiling water and let it soak for about 5-7 minutes.Drain the water.
- Whisk all the ingredients together for the dressing.Cut the bean noodles if too long.Add the dressing to noodles and vegetables.Mix well.Refrigerate for 1 hour and serve.
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Adapted from chekalova-recepty.ru
