Oyster and Boiled Pork Noodle Salad recipe - ingredients, nutrition and when to eat it
This dish pairs boiled pork and oysters with cold noodles, tossed in a tangy dressing.
This dish pairs boiled pork and oysters with cold noodles, tossed in a tangy dressing. Chewy noodles, tender pork, and briny oysters come together in a meal that’s well suited to a winter lunch.
Seafood · 30 minutes to cook
Nutrition (per 420g serving): 646.3 kcal · protein 26.9g · carbohydrate 65.5g · fat 27.7g · sodium 1393.1mg
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: Oysters can turn tough if blanched too long, so cook them briefly in boiling water.
Tips: Rinse the noodles thoroughly in cold water and drain them well so the dressing doesn’t get watery.
Tips: Add the dressing a little at a time and taste as you go to make it easier to get the seasoning right.
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Ingredients (1 serving)
- Cooked somyeon noodles — 180 g
- Oysters — 80 g
- Pork belly — 70 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Soy sauce — 1 tsp
- Garlic — 1 clove
- Green onion — 10 g
- Cucumber — 30 g
- Toasted sesame seeds — 1 tsp