Seaweed Noodle Salad recipe - ingredients, nutrition and when to eat it
This summer side dish lightly tosses seaweed noodles and cucumber in a tangy gochujang dressing.
This summer side dish lightly tosses seaweed noodles and cucumber in a tangy gochujang dressing. The springy noodles and crisp cucumber pair nicely with the sweet, sour, and spicy flavor, making it a great accompaniment for lunch or dinner when you don’t have much of an appetite.
Side dishes · 15 minutes to cook
Tips: Drain the seaweed noodles thoroughly so the dressing doesn’t become watery.
Tips: Slice the cucumber just before serving to keep it crisp.
Tips: For a tangier flavor, add 1 teaspoon of vinegar.
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Ingredients (1 serving)
- Seaweed noodles — 150 g
- Cucumber — 0.5 pc
- Gochujang — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Minced garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp