Korean Cucumber and Sesame Noodle Salad
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Korean · 30 min · vegetarian, dairy-free
236 cal
6g protein
35g carbs
8g fat
per serving · estimated
Ingredients
- 1 large Cucumber
- 100 g Rice noodles
- 1 tbsp Sesame oil
- 1 1/2 tbsp Soy sauce (gluten-free)
- 1/2 tbsp Rice vinegar
- 1/2 tsp Honey
- 1 tbsp Toasted sesame seeds
- 1 stalks Green onion
Method (tap to check — screen stays awake)
- Cook the rice noodles according to package instructions. Drain and rinse with cold water to cool.
- While noodles cook, thinly slice the cucumbers and chop the green onions.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey to make the dressing.
- In a large bowl, combine the cooled noodles, cucumbers, green onions, and dressing. Toss well to combine.
- 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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