Midwestern American Cold Noodle Salad

Ingredients

In this adaptation, the traditional Korean dish, Hoe naengmyeon, is transformed into a cold noodle salad that incorporates Midwestern American flavors. The original dish typically features buckwheat noodles served in a chilled beef broth with thinly sliced beef, pickled radish, and cucumber. In the Midwestern American version, the beef is replaced with crispy bacon for a smoky twist, and the broth is substituted with a tangy soy-based dressing. The salad also incorporates local vegetables such as carrots and adds a touch of sweetness with honey in the dressing. We alse have the original recipe for Hoe naengmyeon, so you can check it out.

• 8 oz (225g) spaghetti noodles 8 oz (225g) spaghetti noodles
• 6 slices of bacon, cooked and crumbled 6 slices of bacon, cooked and crumbled
• 1 cucumber, julienned 1 cucumber, julienned
• 4 radishes, thinly sliced 4 radishes, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti noodles according to package instructions. Drain and rinse with cold water to cool them down.
2. 2.
   In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, red pepper flakes (if using), salt, and pepper to make the dressing.
3. 3.
   In a large mixing bowl, combine the cooked noodles, cucumber, radishes, carrot, green onions, and crumbled bacon.
4. 4.
   Pour the dressing over the noodle mixture and toss until everything is well coated.
5. 5.
   Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Spaghetti noodles — Be sure to rinse the cooked noodles with cold water to stop the cooking process and cool them down quickly.

Tips & Tricks

• For a vegetarian version, omit the bacon and add some grilled tofu or tempeh for protein.
• Customize the salad by adding other vegetables such as bell peppers or snow peas.
• Adjust the amount of red pepper flakes according to your spice preference.
• Make the salad ahead of time and let it chill in the refrigerator for a few hours to enhance the flavors.
• Garnish with sesame seeds or chopped fresh herbs like cilantro or mint for added freshness.

Serving advice

Serve the Midwestern American Cold Noodle Salad chilled as a main dish for a light lunch or dinner. It can also be served as a side dish alongside grilled meats or as a refreshing addition to a summer picnic spread.

Presentation advice

Present the salad in a large serving bowl or individual plates, garnished with a sprinkle of sesame seeds and some fresh herbs. The vibrant colors of the vegetables will make the dish visually appealing.