Korean Rice Noodle Salad with Egg and Spinach Recipe
A light salad with rice noodles, sautéed spinach, and hard-boiled egg is a Korean take on the classic “pasta salad for a lunchbox.” In Korea, similar bowls with noodles and vegetables are often taken to work or school – they’re filling but don’t make you sleepy after eating. Flavor-wise, it’s something between a pasta salad and bibimbap, just in a cooler, more delicate version.
This salad combines the comfort of a noodle dish with the freshness of a vegetable-packed Korean rice bowl. It’s light yet satisfying, keeps well in a lunchbox, and offers a balance of savory, nutty, and slightly tangy flavors without feeling heavy.
Chef's tips
Don’t overcook the rice noodles – slightly al dente noodles keep their shape better and don’t turn mushy in the dressing. Let the spinach cool before mixing it with the noodles so the salad stays pleasantly warm or room temperature, not steamy. Taste the dressing before adding it and adjust the balance of saltiness, sweetness, and acidity to your liking.
How to serve
Serve in individual bowls, topping each portion with egg, sesame seeds, and a little extra spring onion. For a more Korean-style meal, add a side of kimchi, pickled radish, or quick cucumber pickles. You can also drizzle a bit more sesame oil or sprinkle chili flakes on top for extra aroma and heat.
Ingredients
- wide or medium rice noodles - 200 g
- egg hard-boiled - 3 piece
- fresh spinach baby or regular, without thick stalks - 150 g
- carrot coarsely grated or cut into thin matchsticks - 1 piece
- vegetable oil for frying the spinach - 1 tablespoon
- garlic finely chopped - 2 cloves
- soy sauce - 3 tablespoons
- sesame oil - 2 tablespoons
- rice vinegar or apple cider vinegar - 1.5 tablespoons
- honey or sugar - 1 teaspoon
- sesame seeds toasted in a dry pan - 1 tablespoon
- spring onion sliced - 2 piece
- salt to taste
- black pepper to taste
Preparation
- Cook the eggs until hard-boiled: place them in a pot with cold water, bring to a boil, cook for 8–9 minutes, then rinse with cold water and set aside to cool.
- Cook the rice noodles according to the package instructions – usually it’s enough to pour boiling water over them for 7–10 minutes. Drain, rinse with cold water, and set aside to drain well.
- Heat the vegetable oil in a pan over medium heat. Add the garlic and fry for 30–40 seconds, stirring, until fragrant but not browned.
- Add the spinach to the pan, lightly salt, and sauté for 2–3 minutes, stirring, until the leaves wilt and reduce in volume. Remove from the heat and set aside to cool slightly.
- In a small bowl, mix the soy sauce, sesame oil, rice vinegar, and honey. Taste and, if needed, adjust with a little salt or honey.
- Peel the eggs and cut them into quarters or thick slices.
- In a large bowl, combine the rice noodles, sautéed spinach, grated carrot, and most of the spring onion. Pour in the dressing and mix thoroughly so the noodles are well coated.
- Arrange the egg pieces on top, then sprinkle with the remaining spring onion and toasted sesame seeds.
- You can serve the salad right away at room temperature or chill it in the fridge for 20–30 minutes if you prefer a more refreshing version.
Storage
No storage information available for this dish.
This salad is inspired by simple Korean home-style noodle bowls that are easy to pack and eat on the go. It’s a great way to use up leftover hard-boiled eggs and spinach, and it can be easily adapted with whatever crunchy vegetables you have in the fridge.
