Korean Salad with Egg, Rice Noodles and Cucumber Recipe
A light salad with rice noodles, hard-boiled egg and crunchy cucumber, topped with a delicate sesame-soy dressing. It’s a bit like a mayonnaise pasta salad, but lighter and fresher thanks to the cucumber and rice vinegar. In Korea, similar salads often appear as chilled side dishes for lunch or dinner, especially on warmer days.
This salad combines the comfort of a creamy pasta salad with the freshness and lightness of Korean-inspired flavors. Rice noodles keep it gluten-light, cucumber adds crunch, and the sesame-soy dressing gives it a distinctive, aromatic twist.
Chef's tips
Don’t overcook the rice noodles – slightly al dente noodles hold their shape better and don’t turn mushy when mixed with the dressing. If the salad thickens after chilling, loosen it with a teaspoon of rice vinegar or a splash of water and adjust the seasoning with a bit more soy sauce if needed.
How to serve
Serve in small bowls as a side dish to grilled chicken, pork or tofu, or as a main for a light meal with a simple miso soup or clear broth on the side. For extra protein, you can top the salad with strips of pan-fried tofu or leftover roasted chicken.
Ingredients
- rice noodles - 100 g
- egg - 2 piece
- cucumber - 1 piece
- carrot - 0.5 piece
- mayonnaise - 1 tablespoon
- soy sauce - 1 tablespoon
- rice vinegar - 1 tablespoon
- sesame oil - 1 teaspoon
- sugar - 0.5 teaspoon
- sesame seeds - 1 tablespoon
- chives - 1 tablespoon
Preparation
- Place the eggs in a pot, cover with cold water, bring to a boil and cook for 8–9 minutes from the moment the water starts boiling. Then transfer to a bowl of cold water to cool.
- Cook the rice noodles according to the package instructions, usually 3–4 minutes in hot water. Drain and rinse with cold water so they don’t stick together.
- Wash the cucumber, cut it lengthwise, scoop out the soft seedy center with a teaspoon and slice into thin half-moons or matchsticks. Peel the carrot and grate it on the coarse side of a grater.
- Peel the eggs and cut them into larger cubes or quarters.
- In a small bowl, mix the mayonnaise, soy sauce, rice vinegar, sesame oil and sugar until you get a smooth dressing.
- In a larger bowl, combine the rice noodles, cucumber, carrot and eggs. Pour over the dressing and gently toss, taking care not to crush the eggs.
- Finely chop the chives. Toast the sesame seeds in a dry pan for 1–2 minutes, stirring, until fragrant.
- Sprinkle the salad with chives and toasted sesame seeds. Serve slightly chilled or at room temperature.
Storage
No storage information available for this dish.
This is a great “bridge” salad for anyone who loves classic mayonnaise pasta salads but wants to try something a bit lighter and more Asian-inspired. It’s also a handy way to use up leftover hard-boiled eggs from breakfast or holidays.
