Spicy Squid and Cucumber Noodles recipe - ingredients, nutrition and when to eat it
These noodles combine chewy squid and crisp cucumber with thin wheat noodles, all tossed in a tangy, spicy gochujang sauce.
These noodles combine chewy squid and crisp cucumber with thin wheat noodles, all tossed in a tangy, spicy gochujang sauce. They’re a great choice for a refreshing lunch on a hot day or an easy dinner.
Street food · 20 minutes to cook
Nutrition (per 444.3g serving): 455.8 kcal · protein 28.7g · carbohydrate 66.8g · fat 5.8g · sodium 984.5mg
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: Squid can turn tough if boiled too long, so take it out as soon as it turns opaque.
Tips: Rinse the thin wheat noodles in cold water and drain them well so the sauce’s flavor comes through.
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Ingredients (1 serving)
- Cooked thin wheat noodles — 1 serving
- Squid — 0.5 whole
- Cucumber — 0.5 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Soy sauce — 0.5 tsp
- Minced garlic — 0.3 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp