Korean Cucumber and Sesame Noodle Salad

Korean · 30 min · vegetarian, dairy-free, gluten-free

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Ingredients

• 2 large Cucumber
• 200g Rice noodles
• 2 tbsp Sesame oil
• 3 tbsp Soy sauce (gluten-free)
• 1 tbsp Rice vinegar
• 1 tsp Honey
• 2 tbsp Toasted sesame seeds
• 2 stalks Green onion

Method

1. Cook the rice noodles according to package instructions. Drain and rinse with cold water to cool.
2. While noodles cook, thinly slice the cucumbers and chop the green onions.
3. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey to make the dressing.
4. In a large bowl, combine the cooled noodles, cucumbers, green onions, and dressing. Toss well to combine.
5. Sprinkle toasted sesame seeds over the salad before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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