Korean Sweet Potato Noodle Salad Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Korean · 35 min · vegetarian, dairy-free
402 cal
8g protein
70g carbs
10g fat
per serving · estimated
Ingredients
- 100 g Sweet potato noodles (dangmyeon)
- 1 medium Carrots
- 1 large Cucumber
- 2 stalks Green onions
- 1 tbsp Sesame oil
- 1/2 tbsp Gochujang (Korean chili paste)
- 1/2 tbsp Soy sauce (gluten-free)
- 1/2 tbsp Rice vinegar
- 1/2 tsp Honey
- 1/2 tbsp Sesame seeds
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- 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.
- While noodles cook, julienne carrots and thinly slice cucumber. Chop green onions finely.
- 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.
- In a large mixing bowl, combine cooked noodles, carrots, cucumber, and green onions.
- Pour the dressing over the salad and toss well to coat evenly.
- Garnish with sesame seeds before serving.
- 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.
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