Spiced Korean-Inspired Cold Noodle Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Chilled noodles tossed with a spicy, tangy Korean-style dressing, crisp vegetables, and toasted sesame seeds for a refreshing summer dish. This Korean-inspired pasta recipe, ready in about 20 minutes, pairs dry somyeon (thin wheat noodles), cucumber, julienned, carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 5 min Serves 4 Korean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of water to a boil. Add 8 oz dry somyeon noodles and cook for 3 minutes until just tender but firm. Drain and rinse under cold running water to stop cooking; drain well.
  2. Step 2: In a small bowl, whisk together 2 tbsp gochujang, 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp sesame oil, 1 tbsp honey, 1 minced garlic clove, and 1/4 cup water until smooth and well blended.
  3. Step 3: In a large mixing bowl, combine the cooled noodles with 1 medium julienned cucumber, 1 medium julienned carrot, and 3 thinly sliced scallions.
  4. Step 4: Pour the dressing over the noodles and vegetables, tossing gently until everything is evenly coated and glossy.
  5. Step 5: Sprinkle 1 tbsp toasted sesame seeds on top before serving chilled or at room temperature.

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