Refreshing Indo-style Cold Noodle Salad

Ingredients

In this Indo-style adaptation, we infuse the traditional Naengmyeon with Indo spices and flavors. The original dish is typically served with a spicy and tangy broth, but in this recipe, we transform it into a cold noodle salad. The Indo-style dressing adds a tangy and aromatic twist, while the addition of Indo vegetables and spices enhances the overall flavor profile. We alse have the original recipe for Naengmyeon, so you can check it out.

• 200g (7 oz) buckwheat noodles 200g (7 oz) buckwheat noodles
• 1 cucumber, julienned 1 cucumber, julienned
• 1 carrot, julienned 1 carrot, julienned
• 1/2 cup bean sprouts 1/2 cup bean sprouts
• 1/4 cup chopped cilantro 1/4 cup chopped cilantro
• 1/4 cup chopped mint leaves 1/4 cup chopped mint leaves
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon minced garlic 1 teaspoon minced garlic
• Salt, to taste Salt, to taste
• Crushed peanuts, for garnish Crushed peanuts, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 8g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Cook the buckwheat noodles according to package instructions. Drain and rinse with cold water to cool them down.
2. 2.
   In a large mixing bowl, combine the cucumber, carrot, bean sprouts, cilantro, mint leaves, and green chilies.
3. 3.
   In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and salt.
4. 4.
   Add the cooked noodles to the vegetable mixture and pour the dressing over it. Toss gently to combine.
5. 5.
   Garnish with crushed peanuts and serve chilled.

Treat your ingredients with care...

• Buckwheat noodles — Cook the noodles al dente to ensure they retain their chewy texture.
• Cucumber — Remove the seeds before julienning to prevent excess moisture in the salad.
• Green chilies — Adjust the amount according to your spice preference.

Tips & Tricks

• For a spicier version, add a dash of Indo chili sauce to the dressing.
• Customize the vegetable selection based on seasonal availability.
• Add a squeeze of lime juice for an extra burst of freshness.
• To make it heartier, add grilled tofu or shredded chicken.
• Soak the noodles in ice water for a few minutes after cooking to enhance their chewiness.

Serving advice

Serve the Indo-style Naengmyeon salad chilled as a refreshing appetizer or light lunch. It pairs well with a side of kimchi or pickled vegetables.

Presentation advice

Arrange the colorful julienned vegetables on top of the noodles and garnish with crushed peanuts for an appealing presentation. Serve in individual bowls or on a large platter for sharing.