This is the noodle dish you bring to a summer gathering and never quite manage to keep the recipe private.
Ingredients (4 servings)
3 packs Hungry Korean Thin Ramen Noodles, 1 cucumber (julienned), 2 carrots (julienned), 1/2 red cabbage (thinly sliced), 3 tbsp Hungry Korean Gochugaru Chili Flakes, 3 tbsp rice vinegar, 2 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp sugar, 2 cloves garlic (minced), toasted sesame seeds and cilantro to serve.
Method
Cook noodles, rinse under cold water, drain well. Whisk together gochugaru, rice vinegar, soy sauce, sesame oil, sugar, and garlic to make the dressing.
Toss the noodles with all the vegetables and dressing. Refrigerate for at least 20 minutes before serving — this lets the flavours develop and the noodles absorb the dressing. Top with sesame seeds and cilantro.
Make-Ahead Note
This salad actually improves after a few hours in the fridge. Make it the morning of a dinner and it’ll be even better by the time you serve it.