Spicy Noodles with Korean Wild Chives recipe - ingredients, nutrition and when to eat it
These spring noodles are made by tossing thin wheat noodles with fragrant Korean wild chives and a sweet, sour, and spicy sauce.
These spring noodles are made by tossing thin wheat noodles with fragrant Korean wild chives and a sweet, sour, and spicy sauce. They are perfect for a light lunch or a simple dinner when you want something appetizing.
Vegetables · 15 minutes to cook
Nutrition (per 226g serving): 472.7 kcal · protein 12.2g · carbohydrate 86.8g · fat 8g · sodium 1518.7mg
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: Soil can remain between the roots of the wild chives, so gently rub and wash the roots with your fingertips.
Tips: Rinse the thin noodles thoroughly in cold water so the sauce does not become watery and the noodles stay springy.
Tips: To keep the chives fragrant, toss them with the sauce just before eating rather than letting them sit.
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Ingredients (1 serving)
- Dried somyeon noodles — 80 g
- Wild chives — 50 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 2 tsp
- Sesame oil — 1 tsp
- Garlic — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cucumber — 40 g