Sea Snail and Thin Noodle Vegetable Salad recipe - ingredients, nutrition and when to eat it
This salad tosses sea snails and thin noodles with vegetables such as cucumber and perilla leaves in a tangy, spicy dressing.
This salad tosses sea snails and thin noodles with vegetables such as cucumber and perilla leaves in a tangy, spicy dressing. The chewy snails go well with the crunchy vegetables, making it a good choice for a flavor-packed dinner or a casual drink.
Salads & light · 20 minutes to cook
Tips: Rinse the thin noodles thoroughly in cold water so they don’t stick together and stay springy.
Tips: The vegetables can release water, so toss them with the dressing just before serving.
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Ingredients (1 serving)
- Canned Sea Snails — 100 g
- Cooked Thin Wheat Noodles — 1 handful
- Cucumber — 0.5 pc
- Perilla Leaves — 5 pc
- Onion — 0.3 pc
- Gochujang — 1 Tbsp
- Korean Chili Flakes — 0.5 tsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame Oil — 1 tsp
- Toasted Sesame Seeds — 1 tsp