Dangmyeon Noodle Salad

🛒 Ingredients

• Dangmyeon (sweet potato starch noodles) 70 g · 245 kcal
• Cucumber 50 g · 8 kcal
• Carrot 30 g · 12 kcal
• Red bell pepper 30 g · 9 kcal
• Fresh spinach 30 g · 7 kcal
• Shiitake mushrooms 30 g · 10 kcal
• Garlic, minced 5 g · 7 kcal
• Soy sauce 15 g · 8 kcal
• Sesame oil 5 g · 45 kcal
• Rice vinegar 5 g · 1 kcal
• White sugar 5 g · 20 kcal
• Toasted sesame seeds 3 g · 17 kcal

👨‍🍳 Instructions

1. Cook dangmyeon noodles according to package directions until tender but still chewy; drain, rinse with cold water, and set aside.
2. Thinly slice cucumber, carrot, and bell pepper into julienne strips; blanch spinach quickly in boiling water, then squeeze out excess water.
3. Sauté sliced shiitake mushrooms with a pinch of salt until tender, then let cool.
4. In a large bowl, whisk together soy sauce, sesame oil, rice vinegar, sugar, and minced garlic to create the dressing.
5. Add the cooked dangmyeon noodles, sliced cucumber, carrot, bell pepper, blanched spinach, and sautéed shiitake mushrooms to the bowl with the dressing.
6. Toss all ingredients gently until well combined and coated with the dressing; garnish with toasted sesame seeds before serving.