On my recent trip to Oahu I visited H Mart, a terrific Korean market in Kakaako. I had so much fun checking out all of the items on the shelves, slowly making my way down each aisle being careful not to miss anything. There are dozens of types of nori, instant noodle bowls, rice, snacks and more. They also have a nice selection of meat and produce. I always bring back some Chinese broccoli if they have it. This time I was able to squeeze a large package of fresh green tea noodles in my small cooler bag. When I returned to Maui I decided that I should create a dish that would feature these noodles in a refreshing salad.
These noodles are similar in shape to the fresh Sun Noodle udon I buy at Island Grocery (a good substitute for this dish).
I love the bright green colors in this salad which consists of cucumbers, edamame and lots of fresh cilantro. For a pop of color and crunch, I included sliced radishes that I cut as thin as possible and placed in an ice bath for 5 minutes to get them super crispy. Use whatever you have on hand, such as julienned carrots, lettuce, watercress and avocado.
Sriracha is a key ingredient in the dressing. We use our homemade sriracha but the “Rooster Sauce” works very well.
The dressing can be used on any cold noodle salad, drizzled over tofu, or as a dressing for a crispy iceberg salad.
- 8 ounces fresh green tea noodles (substitute fresh udon or your favorite noodles)
- ½ cup cooked edamame
- ½ Japanese cucumber, julienned
- 1 small radish, sliced thin and chilled in ice bath for 5 minutes
- chopped cilantro
- chopped green onions
- sliced Fresno pepper (optional)
- Dressing:
- 3 tablespoons rice vinegar (not seasoned)
- 1½ tablespoons sesame oil
- 1 tablespoon honey
- 2 teaspoons soy sauce
- 2 tablespoons light miso
- 1 teaspoon gochugaru
- 3 teaspoons sriracha (less or more depending on your preference)
- 2 teaspoons finely ground roasted sesame seeds
- Boil the noodles according to the package directions. Immediately transfer to a colander and rinse under cold water to stop the cooking. Set aside to drain.
- Whisk all of the dressing ingredients in a medium bowl until well combined.
- Divide noodles between two bowls. Drizzle some of the dressing over the noodles. Top noodles with vegetables, cilantro, green onions and Fresno pepper if using. Serve extra sauce on the side to drizzle over the vegetables.
