Ingredients
12 oz buckwheat soba noodles
1 cup julienned carrots
1 cup sliced cucumber
2 green onions, thinly sliced
1/2 cup chopped toasted peanuts
2 tbsp toasted sesame seeds
3 tbsp gochujang paste
2 tbsp peanut butter
1 tbsp soy sauce (no alcohol)
1 tbsp rice vinegar
1 tbsp maple syrup
1 clove garlic, minced
1 tbsp sesame oil
3 cups cold water
Fresh chili flakes or gochugaru to taste
Instructions
Cook soba noodles according to package instructions in cold water (cold noodles are required). Drain and rinse with cold water.
In a large bowl, mix carrots, cucumber, scallions, and sesame seeds.
In a separate bowl, whisk gochujang, peanut butter, soy sauce, rice vinegar, maple syrup, garlic, and sesame oil until smooth.
Toss cooked noodles in the gochujang dressing, then combine with the vegetable mixture.
Add chopped peanuts and stir gently to coat. Chill for 10 minutes before serving to set flavors.
Adjust seasoning with salt, chili flakes, or peppercorns to taste.
Notes
Store in airtight container for up to 3 days
For lighter heat, use 1 tbsp gochujang plus 1 tbsp gochugaru
Substitute vermicelli or udon noodles if needed
Add korean pear or apple slices for natural sweetness
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Stir-fry/Assemble
- Cuisine: Korean Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl of salad
- Calories: 450
- Sugar: 10g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg