Mugwort Noodle Salad recipe - ingredients, nutrition and when to eat it
Spring noodles tossed with mugwort-scented noodles, gochujang dressing, and crisp cucumber.
Spring noodles tossed with mugwort-scented noodles, gochujang dressing, and crisp cucumber. The sweet-tangy dressing lets the gentle aroma of mugwort come through, making this a refreshing lunch.
Noodles · 15 minutes to cook
Nutrition (per 362g serving): 369.1 kcal · protein 10.9g · carbohydrate 64.4g · fat 7.3g · sodium 972.8mg
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: Blanch the mugwort briefly, as cooking it too long can dull its aroma.
Tips: Drain the noodles well so the dressing doesn’t get watery.
Tips: Add the dressing a little at a time, tasting as you go.
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Ingredients (1 serving)
- Cooked somyeon noodles — 180 g
- Mugwort — 30 g
- Cucumber — 0.5 pc
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Minced garlic — 0.5 tsp