Korean Rice Noodle Salad with Vegetables Recipe
A light salad with thin rice noodles, crunchy vegetables, and a refreshing dressing made with rice vinegar and sesame. In Korea, dishes like this are often eaten in summer as a chilled meal that doesn’t weigh you down, yet is still satisfying thanks to the noodles. The flavors are a bit like Asian vermicelli salads, but with a distinct Korean touch of soy sauce and sesame.
This salad combines the lightness of crunchy vegetables with the satisfying texture of rice noodles and a bright, sesame-rich Korean-style dressing. It’s quick to prepare, can be served chilled, and works both as a main dish and a side, making it perfect for warm days and meal prep.
Chef's tips
Don’t over-soak the rice noodles—if they get too soft, the salad will lose its pleasant texture. Rinsing them well with cold water helps stop the cooking and keeps them bouncy. Taste the dressing before adding the noodles and adjust the balance of salty, sweet, and sour to your liking, as different soy sauces and vinegars vary in intensity.
How to serve
Serve the salad in a large bowl or on a platter, topped generously with sesame seeds and extra sliced spring onion. It pairs well with grilled chicken skewers, baked tofu, or simple pan-fried fish. For a more Korean-style spread, serve alongside kimchi and other small banchan dishes.
Ingredients
- thin rice noodles vermicelli type - 150 g
- cucumber cut into thin batons - 1 piece
- carrot cut into thin matchsticks - 1 piece
- red bell pepper cut into thin strips - 0.5 piece
- spring onion cut into thin slices - 2 piece
- soy sauce - 2 tablespoons
- rice vinegar or another mild vinegar - 2 tablespoons
- sesame oil - 1.5 tablespoons
- honey or sugar - 1 tablespoon
- garlic grated or finely chopped - 1 clove
- toasted sesame seeds for sprinkling - 1 tablespoon
- salt pinch, to taste
Preparation
- Prepare the rice noodles according to the package instructions: usually it is enough to pour boiling water over them for 3–5 minutes, until they soften. Then drain them in a sieve and rinse with cold water so they don’t stick together. Set aside to drain.
- Cut the cucumber, carrot, and bell pepper into very thin batons or matchsticks. Slice the spring onion into thin rounds.
- In a large bowl, mix the soy sauce, rice vinegar, sesame oil, honey, and grated garlic until the honey dissolves and you have a smooth dressing.
- Add the drained rice noodles to the bowl with the dressing. Gently but thoroughly mix with your hands or tongs so that the dressing coats all the strands of noodles.
- Add the chopped vegetables and spring onion, and mix again so the ingredients are evenly distributed. Taste and, if needed, season with a pinch of salt or a little extra vinegar.
- Sprinkle the salad with toasted sesame seeds. Serve immediately or after 15–20 minutes in the fridge, once the flavors meld and the salad is pleasantly chilled.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku. Przed podaniem dobrze ją zamieszaj i w razie potrzeby dodaj odrobinę sosu sojowego lub oleju sezamowego, bo makaron wchłania część sosu.
