Potato Starch Noodles with Spicy Sauce recipe - ingredients, nutrition and when to eat it
This noodle dish combines chewy potato starch noodles with crisp vegetables and tangy, spicy gochujang sauce.
This noodle dish combines chewy potato starch noodles with crisp vegetables and tangy, spicy gochujang sauce. It’s great for a light summer lunch or an easy dinner, with a delightfully springy noodle texture.
Noodles · 20 minutes to cook
Nutrition (per 394.5g serving): 415 kcal · protein 4.4g · carbohydrate 86.1g · fat 6.4g · sodium 863.3mg
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: Rinse the potato starch noodles thoroughly in cold water after boiling so they stick together less and become springy.
Tips: If the vegetables are too wet, the sauce will become diluted, so lightly shake off the excess moisture from both the noodles and vegetables.
Tips: Toss everything just before serving so the noodles stay chewy and the vegetables remain crisp.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Potato starch — 80 g
- Cucumber — 0.5 pc
- Carrot — 0.3 pc
- Red cabbage — 30 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 1 pc
- Water — 120 ml