Korean-style Spicy Cucumber and Cellophane Noodle Salad
Korean-style Spicy Cucumber and Cellophane Noodle Salad

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, korean-style spicy cucumber and cellophane noodle salad. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce. I have no idea what the other reviewer did wrong. The only change I made was to swap out the zucchini with cucumber and.

Korean-style Spicy Cucumber and Cellophane Noodle Salad is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Korean-style Spicy Cucumber and Cellophane Noodle Salad is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook korean-style spicy cucumber and cellophane noodle salad using 22 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Korean-style Spicy Cucumber and Cellophane Noodle Salad:
  1. Prepare Ingredients
  2. Make ready 3 Cucumber
  3. Take 70 grams Cellophane noodles (dried)
  4. Make ready 130 grams Chicken breast
  5. Take 20 cm long, using only the outer skins Finely julienned leek (the white part only)
  6. Prepare 5 to 6 cm long, roughly chopped Green onions or scallions
  7. Prepare Dressing
  8. Take 3 heaped teaspoons Gochujang
  9. Make ready 1 1/2 heaped teaspoons Sugar
  10. Prepare 3 tbsp Vinegar
  11. Get 2 tbsp Soy sauce
  12. Take 3 tbsp Toasted white sesame seeds
  13. Take 2 tbsp Sesame oil
  14. Make ready 1 the leftover inside part whose outside is used for thinly julienned ones Roughly chopped Japanese leek
  15. Get 1 from about 8 slices Finely chopped ginger
  16. Prepare 1 clove Chopped garlic
  17. Get 1 just 1 dash Grated garlic
  18. Take 1 heaped tablespoon Korean chili powder (fine)
  19. Get Other ingredients
  20. Prepare 1 to tatse Salt, sake and black pepper for chicken poaching liquid
  21. Prepare 1 Sesame oil for the cellophane noodles
  22. Take 3 pinch Korean chili powder for finishing (coarse, optional)

Pairs well with meat and other vegetable banchans. It requires little prep work and uses common pantry sauces. The cucumbers have a slightly spicy yet tangy kick, which helps. Korean-style Spicy Cucumber and Cellophane Noodle Salad Recipe.

Steps to make Korean-style Spicy Cucumber and Cellophane Noodle Salad:
  1. I like to use thick cellophane noodles for this recipe. They keep their shape.
  2. Slice the cucumbers slightly thickly and diagonally. Soak in salted water for about 2 minutes. Rinse and drain well or pat dry.
  3. If your cucumbers have a lot of seeds or are too ripe, scrape the seeds with a spoon. Then soak in the salted water.
  4. Add salt, pepper and sake to the water for poaching the chicken breast. Add the leftover Japanese leek too. Put in the chicken breast and bring to the boil over a high heat. After bringing to the boil, turn the heat down to low and cook for about 1minute.
  5. Remove the pan from the heat and leave to cool. After cooling take the chicken out of the poaching liquid and shred the meat.
  6. Cook the noodles following the instructions and rinse. Drain well (or squeeze) and mix with a little sesame oil to prevent from sticking to each other.
  7. These are the prepared ingredients.
  8. These are the vegetables for the dressing -Ginger, garlic and the core of the leftover Japanese leek. Except from the Japanese leek, chop the vegetables finely.
  9. Mix the vegetables with the other seasonings to make the dressing.
  10. Mix well and add a tiny amount of grated garlic. Do not forget this.
  11. When you finish the preparation chill everything in the fridge. Lukewarm ingredients won't make a tasty salad.
  12. Just before serving. Take 3 tablespoons of the dressing and mix the noodles with it. Mix roughly with your hand and transfer to a serving plate.
  13. Put the cucumber and chicken breast into the dressing bowl and mix well with your hands.
  14. Add the Japanese leek at the end. Mix with your hands. Transfer to the serving plate.
  15. Place the thinly julienned white part of the Japanese leek and Korean chili powder on top. Done.
  16. It looks very red, but it's actually not as spicy hot as it looks. Gochijang may be the hottest thing in the whole dish?
  17. According to the kids there are different spiciness in the chili. Check the taste first and adjust.

Asian noodle salads are hard to beat for a refreshing lunch. Cellophane noodles tossed in a sesame-chili dressing with shrimp and veggies make a healthy and energizing dish. How to make Korean spicy cucumber salad (Oi Muchim). A perfect side dish for spring and summer weather. It's chilled just right, still crunchy and also seasoned just right.

So that’s going to wrap it up with this exceptional food korean-style spicy cucumber and cellophane noodle salad recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!