This delicious Korean noodle salad is well known throughout Central Asia and is of Korean origin. There are many variations of this salad, but this version is vegetarian. If desired, you can add pan-fried strips of chicken, beef, or ground meat. For very thin vegetable strips, use a julienne slicer. Adapted from chekalova-recepty.ru.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Place the bean vermicelli in a heatproof bowl and cover with boiling water.
- Step 2
Let the noodles soak for 5 to 7 minutes, then drain well.
- Step 3
Cut the bean noodles into shorter lengths if they are too long.
- Step 4
Julienne the carrots, red bell pepper, and cucumber very thinly, and finely chop the cilantro.
- Step 5
In a separate bowl, whisk together the rice vinegar, toasted sesame oil, soy sauce, crushed garlic, ground coriander, red pepper flakes, and sesame seeds.
- Step 6
Combine the drained noodles with the carrots, bell pepper, cucumber, and cilantro.
- Step 7
Pour the dressing over the noodle and vegetable mixture.
- Step 8
Toss thoroughly until the noodles and vegetables are evenly coated.
- Step 9
Refrigerate the salad for 1 hour to allow the flavors to blend.
- Step 10
Serve chilled.
- Calories:204 kcal10%
- Protein:2 g4%
- Carbohydrates:37 g14%
- Sugar:4 g8%
- Salt:1.4 g23%
- Energy:854 kJ10%
- Fat:5 g7%
