Korean spicy chilled noodles

Spicy chilled Korean glass noodles served with a rainbow of vegetables. It’s the best!


  • 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


  1. Cook noodles according to package (about 8 to 10 minutes). Drain and rinse under cold water.
  2. 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.
  3. Put all the ingredients for the sauce in a bowl and stir well. Set aside.
  4. Divide noodles evenly among four bowls.
  5. Top with veggies, nori and sauce. Serve.


You can adjust seasoning with soy sauce, sriracha sauce or fish sauce.


Keywords: Main, pescatarian, spicy

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