Spicy Pollock Roe and Kimchi Noodle Salad recipe - ingredients, nutrition and when to eat it
Toss cooked somyeon noodles with pollock roe and kimchi for a tangy, savory noodle dish.
Toss cooked somyeon noodles with pollock roe and kimchi for a tangy, savory noodle dish. The bright flavor of the kimchi pairs well with the savory depth of the roe, making it a good choice for lunch or a simple dinner.
Noodles · 15 minutes to cook
Nutrition (per 276.5g serving): 356.3 kcal · protein 13.8g · carbohydrate 55.9g · fat 7.4g · sodium 1064.7mg
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: Kimchi and pollock roe are both salty, so taste the sauce first and adjust the gochujang.
Tips: Rinse the noodles in cold water and drain them well so the sauce doesn’t get watery.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Salted pollock roe — 25 g
- Napa cabbage kimchi — 50 g
- Sesame oil — 1 tsp
- Gochujang (Korean chili paste) — 0.5 Tbsp
- Vinegar — 1 tsp
- Toasted sesame seeds — 1 tsp