Korean Sweet Potato Noodle Salad Bowl

Korean · 35 min · vegetarian, dairy-free, gluten-free

Shop ingredients

Ingredients

• 200g Sweet potato noodles (dangmyeon)
• 2 medium Carrots
• 1 large Cucumber
• 3 stalks Green onions
• 2 tbsp Sesame oil
• 1 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce (gluten-free)
• 1 tbsp Rice vinegar
• 1 tsp Honey
• 1 tbsp Sesame seeds
• to taste Salt
• to taste Black pepper

Method

1. Bring a pot of water to boil. Add sweet potato noodles and cook for 8-10 minutes until tender. Drain and rinse with cold water to stop cooking. Set aside.
2. While noodles cook, julienne carrots and thinly slice cucumber. Chop green onions finely.
3. In a small bowl, whisk together sesame oil, gochujang, soy sauce, rice vinegar, honey, and a pinch of salt and pepper to make the dressing.
4. In a large mixing bowl, combine cooked noodles, carrots, cucumber, and green onions.
5. Pour the dressing over the salad and toss well to coat evenly.
6. Garnish with sesame seeds before serving.
7. Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld.

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

← Browse the cookbook