Korean Cold Noodle Salad

This super easy recipe is great for those days when you just don’t want to cook! Fresh vegetables are a great compliment to the spicy, vinegary, and slightly sweet sauce. A little drizzle goes a long way. Enjoy!



Japanese soba noodles              1 package

Sesame Oil                                    1 TBSP

Cucumber                                      1 large

Green Onion                                  1 bunch

Bean Sprouts                                 1 bag

Cilantro                                           1 bunch

Sauce Ingredients:

Garlic                                              2 cloves

Ginger, small knob                     1

Brown Sugar                                1/2 cup

Honey                                             4 Tbsp

Rice Vinegar                                 1/4 cup

Soy Sauce                                      3/4 cup

Lemon Juice                                 juice of half a lemon


Cook noodles for 3 minutes in boiling salted water with 1 TBSP of sesame oil.  Drain and run cold water over noodles until cool.  Set aside.


Prep all vegetables:  Slice green onions on the bias.  Slice cucumber in half, seed it, and slice thinly into half moons.  Rinse bean sprouts.  Mince cilantro leaves.



Now make the sauce:  In a small mixing bowl, whisk in all sauce ingredients, grating the garlic and ginger into the sauce.  Consistency should be like syrup.

In a deep bowl, place a handful of noodles on the bottom.  Layer all the veggies on top.  Drizzle about 2-3 TBSP of sauce onto the goodies!  ENJOY!