Spicy Shrimp Soy Sauce Noodles recipe - ingredients, nutrition and when to eat it
This summer noodle dish combines boiled thin wheat noodles with marinated shrimp, cucumber, and a sweet-and-sour sauce.
This summer noodle dish combines boiled thin wheat noodles with marinated shrimp, cucumber, and a sweet-and-sour sauce. Springy shrimp and crisp cucumber make it a refreshing choice for lunch on a hot day or a light dinner.
Seafood · 20 minutes to cook
Nutrition (per 422g serving): 431 kcal · protein 24.9g · carbohydrate 62.5g · fat 8.1g · sodium 1771.8mg
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 noodles thoroughly in cold water so the sauce coats them well and they stay springy.
Tips: When using soy-marinated shrimp, don’t boil them separately; shake off a little of the soy sauce before adding them. The marinade can be salty, so mix a little at a time into the dressing and adjust to taste.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Shrimp — 80 g
- Soy sauce — 1 Tbsp
- Cucumber — 0.5 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 0.5 tsp