Whelk and Thin Noodle Salad recipe - ingredients, nutrition and when to eat it
This dish tosses whelk, thin wheat noodles, cucumber, and cabbage in a spicy, tangy sauce. Chewy whelk and springy noodles go well with crisp vegetables.
This dish tosses whelk, thin wheat noodles, cucumber, and cabbage in a spicy, tangy sauce. Chewy whelk and springy noodles go well with crisp vegetables. Serve it as a dinner side or enjoy it as a light meal.
Salads & light · 20 minutes to cook
Nutrition (per 393g serving): 415.9 kcal · protein 25.9g · carbohydrate 58.8g · fat 8g · sodium 1024.9mg
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 thin noodles thoroughly in cold water to remove excess starch and keep them from sticking together.
Tips: Toss the vegetables with the sauce just before serving, as they can release water if left to sit.
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Ingredients (1 serving)
- Canned whelk — 100 g
- Cooked somyeon (thin wheat noodles) — 1 handful
- Cucumber — 0.5 pc
- Cabbage — 1 handful
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp