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Prep time
30 minutes
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Cook time
8 minutes
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Serves
2
Author Notes
This is a perfect throw-together dish and customizable using your favorite vegetables. —Rach Kim
Test Kitchen Notes
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
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Ingredients
- For the noodles:
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2
bundles soba noodles (Japanese buckwheat noodles)
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3 cups
assorted greens (baby spinach, baby kale, spring mix, chopped romaine, etc.; whatever your preference)
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2 cups
chopped variety of vegetables (carrots, red onion, cucumber, zucchini, bell peppers, mushrooms, all work well here)
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1/2
apple, sliced
- For the sauce:
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1 1/2 tablespoons
hot pepper paste (gochujang)
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1 teaspoon
hot pepper flakes (gochugaru)
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1 tablespoon
rice wine vinegar
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1/2 teaspoon
sugar
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1/2 teaspoon
sesame oil
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1 teaspoon
sesame seeds
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1 teaspoon
minced garlic
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1/4
apple, grated
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1 teaspoon
grated ginger
Directions
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Cook the noodles in boiling water according to package instructions, then drain and rinse under cold water to stop the cooking process.
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Reserving a handful of greens, add the noodles, greens, vegetables, and apple to a large bowl.
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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.
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Scatter the reserved greens onto a platter and then pile the seasoned noodles and vegetables on top. Serve immediately.
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