Spicy Cockle Noodles recipe - ingredients, nutrition and when to eat it
Spicy cockle noodles combine chewy cockles and thin wheat noodles with cucumber and onion in a tangy, spicy sauce.
Spicy cockle noodles combine chewy cockles and thin wheat noodles with cucumber and onion in a tangy, spicy sauce. They make a refreshing choice for a light spring or summer lunch, or a simple dinner.
Seafood · 25 minutes to cook
Nutrition (per 419g serving): 442.5 kcal · protein 21.8g · carbohydrate 65.9g · fat 8.3g · sodium 1494.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cockles become tough if boiled too long, so watch them closely as soon as their shells begin to open.
Tips: Rinse the noodles thoroughly in cold water to remove excess starch so the sauce coats them cleanly.
Tips: Mix in the sauce just before serving to keep the vegetables crisp for longer.
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Ingredients (1 serving)
- Cockles — 100 g
- Cooked somyeon (thin wheat noodles) — 180 g
- Cucumber — 0.3 pc
- Onion — 0.1 pc
- Korean chives — 0.3 handful
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Minced garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Salt — 0.3 tsp