Korean Spicy Rice Noodle Salad

  •  250 gm ½ lb mixed greens 
  • 1/2 (Romaine) Lettuce chopped or other
  • 1 cucumber-thinly sliced
  • 1 pack Fresh Rice  Noodle
  • 1 mung bean sprouts
  • 1 carrot-thinly sliced
  • 2 scallions chopped

  • 1 tbsp fish sauce
  • 5 tbsp Sriracha Hot Sauce
  • 1 tbsp hot pepper paste (Kochujang paste)
  • 1 tsp sesame seed
  • 2 tsp sesame oil
  • 1 tbsp vinegar
  • 2 tbsp sugar

  1. Cook the rice stick noodles as instructed. In fact this is really a fast re-hydration step most esily performed by placing the dried noodles into a strainer in boiling water for  30 seconds or so. When soft remove and rinse with fresh cold water and drain. 
  2. Mix the cooked noodles with the sauce well. 
  3. Slice cucumber and carrot thinly. Chop scallion and Romaine Lettuce. Wash and drain sprouts. Add all the others vegetables  in a mixing bowl and top with cooked rice noodle. Add all the sauce ingredients together in another bowl.
  4. Mix/toss everything together.

  1. The spiciness can be modified. Extra spiciness is most easily effected by adding fresh or reconstituted chillies that have been homogenised. This doesn't add any extra flvours but simply chillie flavour and heat.
  2. A reduction in heat is most easily done by reducing the Kochujang paste and Sriracha sauce.