Description
Spicy chilled Korean glass noodles served with a rainbow of vegetables. It’s the best!
Ingredients
Scale
- 12 ounces sweet potato noodles
- 1 red bell pepper (seeded and thinly sliced)
- 12 stalks asparagus (ends trimmed, cut into thirds)
- 3 scallions (thinly sliced)
- 1 medium carrot (thinly sliced)
- shredded nori for topping ((optional))
For the sauce:
- 1/4 cup gochujang (hot pepper paste)
- 3 tablespoons rice vinegar
- 1/4 cup water
- 1/4 cup mirin
- 1/2 teaspoon kosher salt
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
Instructions
- Cook noodles according to package (about 8 to 10 minutes). Drain and rinse under cold water.
- Bring a small pot of salted water to boil (about 1 tsp salt). Add asparagus and cook for 3 minutes. Drain and shock in cold water. Leave in water until cold. Drain.
- Put all the ingredients for the sauce in a bowl and stir well. Set aside.
- Divide noodles evenly among four bowls.
- Top with veggies, nori and sauce. Serve.
Notes
You can adjust seasoning with soy sauce, sriracha sauce or fish sauce.
Nutrition
- Serving Size:
- Calories: 349
- Sugar: 41.4 g
- Sodium: 2863.8 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Carbohydrates: 80.9 g
- Fiber: 11.1 g
- Protein: 4 g
- Cholesterol: 0 mg
