Korean Cold Salad with Tofu, Cucumber and Wheat Noodles Recipe
This chilled dish is a bit like a cross between a pasta salad and a summer cold soup – lots of cucumber, delicate tofu and springy noodles in a refreshing sauce. In Korea, similar bowls of cold noodles are eaten on hot days, when no one feels like standing by the stove for long. It’s perfect as a light workday lunch or an easy dinner after a scorching day.
A refreshing Korean-inspired cold noodle salad that combines crunchy vegetables, silky tofu and a tangy, slightly spicy dressing. It’s quick to prepare, perfect for hot days and travels well as a packed lunch.
Chef's tips
Don’t skip salting and draining the cucumber – this keeps the salad from becoming watery and helps the flavors stay concentrated. Make sure the noodles are well rinsed and cooled so they don’t clump together. Adjust the amount of gochujang to your heat tolerance and always taste the sauce before mixing it with the salad.
How to serve
Serve as a standalone light meal or pair with simple Korean side dishes like kimchi or pickled vegetables. It also works well as a side for grilled meats or tofu skewers at a summer gathering.
Ingredients
- wheat noodles e.g. thin ramen noodles or spaghetti broken in half - 160 g
- tofu plain, firm, cut into cubes - 150 g
- cucumber cut into thin half-moons or matchsticks - 150 g
- carrot coarsely grated or cut into thin matchsticks - 50 g
- chives chopped - 8 g
- garlic grated or finely chopped - 1 clove
- soy sauce - 25 ml
- rice vinegar or another mild vinegar - 20 ml
- sesame oil - 10 ml
- honey or sugar - 8 g
- gochujang paste for heat, you can reduce the amount - 10 g
- sesame seeds toasted in a dry pan - 5 g
- salt for salting the pasta water and cucumber - 2 g
- water for cooking the noodles - 1000 ml
Preparation
- Cut the cucumber into thin half-moons or matchsticks, sprinkle with a pinch of salt, mix and set aside for 10 minutes to release some liquid. Then gently squeeze out the excess water with your hand or in a sieve.
- Cook the noodles in salted water according to the instructions on the package, until soft but springy. Drain and immediately rinse under cold water to stop the cooking, then drain very well.
- Cut the tofu into cubes of about 1.5 cm. If you like, you can gently pat it dry with paper towels so it absorbs the sauce better.
- In a small bowl, mix the soy sauce, rice vinegar, sesame oil, honey, garlic and gochujang paste until you get a smooth sauce. Taste and, if needed, add a little more honey or vinegar to balance the flavor.
- In a large bowl combine the noodles, cucumber, carrot and tofu. Pour the sauce over and gently toss so you don’t break up the tofu.
- Add half of the chives and half of the sesame seeds, toss lightly again. Chill the salad in the fridge for 10–15 minutes so it cools down and the flavors meld.
- Before serving, sprinkle with the remaining chives and sesame seeds. If the salad seems too dry, add 1–2 tablespoons of cold water and a splash of soy sauce.
Storage
No storage information available for this dish.
This salad was inspired by Korean cold noodle dishes that are a lifesaver on sweltering days. I love how the cool cucumber and chewy noodles contrast with the deep flavor of sesame and gochujang – it’s satisfying yet still wonderfully light.
