Spiced Korean-Inspired Cold Noodle Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Chilled noodles tossed with a spicy, tangy Korean-style dressing, crisp vegetables, and toasted sesame seeds for a refreshing summer dish. This korean-inspired noodles ready in about 20 minutes pairs dry somyeon (thin wheat noodles), medium cucumber cucumber, julienned, medium carrot 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.

Ingredients

• 8 oz dry somyeon (thin wheat noodles)
• 1 medium cucumber cucumber, julienned
• 1 medium carrot carrot, julienned
• 3 scallions scallions, thinly sliced
• 2 tbsp gochujang (Korean chili paste)
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tbsp honey
• 1 clove garlic clove, minced
• 1 tbsp toasted sesame seeds
• 1/4 cup water

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.