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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, korean-style spicy cucumber and cellophane noodle salad. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Korean-style Spicy Cucumber and Cellophane Noodle Salad "Muru" (물) means water. "Nen-myon" (냉면) means cold noodles. "Bibimu" (비빔밥) means mixing. Mix with the fish sauce, lime juice, sugar, and salt. In a large bowl, toss together the eggs, tofu mixture, garlic and chile paste, noodles, and lettuce.

Korean-style Spicy Cucumber and Cellophane Noodle Salad is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Korean-style Spicy Cucumber and Cellophane Noodle Salad is something that I have loved my whole life. They are nice and they look fantastic.

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

If Korean cucumbers are not available, use pickling cucumbers (aka kirby), Persian, English or Japanese cucumbers instead. Mix together chili sauce, lime juice and sesame oil then pour over noodle mixture and toss well. Submit a Recipe Correction Soak the bean thread noodles, cut spinach into long sections, shred carrots and make the salad dressing sauce in a small bowl. Then blanching the noodles, spinach and carrots with boiling water.

Instructions 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.

Soak in cold water to cool down. Combine with dressing sauce and serve directly. Remove from heat and let sit, covered, until ready to use. This noodle salad combines all of our favorite things – tender poached chicken, crunchy cabbage and carrots, fiery serrano chiles, gingery peanut sauce, and fresh mint and cilantro. It also make enough to feed a crowd, so you can have it for lunch all week or bring it to a potluck!

So that is going to wrap this up for this special food korean-style spicy cucumber and cellophane noodle salad recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!