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Author Notes: This is a perfect throw-together dish and customizable using your favorite vegetables. —Rach Kim
Food52 Review: First, the dressing: It's a lovely coral color, creamy, and it lives up to the "spicy" title. I'd like to try it with a variety of vegetables, or use it as the binding sauce for bibimbap. I made the salad with only one bundle of noodles, romaine lettuce, and a fridge-cleaning variety of vegetables—butternut squash, a potato, carrots—precooked; and peppers, onions, and an odd ear of corn. The apple lightens, freshens, and brightens everything else. Altogether a pleasure, and a new door opened to future variations. —The Editors
For the noodles:
- 2 bundles soba noodles (Japanese buckwheat noodles)
- 3 cups assorted greens (baby spinach, baby kale, spring mix, chopped romaine, etc.; whatever your preference)
- 2 cups chopped variety of vegetables (carrots, red onion, cucumber, zucchini, bell peppers, mushrooms, all work well here)
- 1/2 apple, sliced
For the sauce:
- 1 1/2 tablespoons hot pepper paste (gochujang)
- 1 teaspoon hot pepper flakes (gochugaru)
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 1 teaspoon minced garlic
- 1/4 apple, grated
- 1 teaspoon grated ginger
- Cook the noodles in boiling water according to package instructions, then drain and rinse under cold water to stop the cooking process.
- Reserving a handful of greens, add the noodles, greens, vegetables, and apple to a large bowl.
- In a separate small bowl, mix together all of the sauce ingredients until well-combined. Pour the sauce over the noodles and vegetables and toss to coat.
- Scatter the reserved greens onto a platter and then pile the seasoned noodles and vegetables on top. Serve immediately.