Chewy Flat Glass Noodles with Cucumber Salad
Refreshing and Chewy Flat Glass Noodles and Cucumber Salad
Unlike regular glass noodles, these flat ones are thicker, making them less likely to break apart and offering a more satisfyingly chewy texture. It’s important to account for a longer soaking and boiling time to achieve the perfect consistency. Today, we’re making a vibrant salad with these flat glass noodles tossed in a delicious gochujang-based sauce. It’s a wonderfully simple yet flavorful dish that makes a great side or a unique appetizer!
Main Ingredients
- 100g soaked flat glass noodles
- 1/2 to 1 cucumber (depending on preference)
Spicy & Sweet Seasoning
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp maesilcheong (plum syrup) – for sweetness and shine
- 1 Tbsp gochugaru (Korean chili flakes) – for color and mild heat
- 2 Tbsp rice vinegar – to cut through richness
- 2 Tbsp oligodang (corn syrup) or other liquid sweetener – for gloss and sweetness
- 1 Tbsp perilla oil – for a nutty aroma
- 1 Tbsp toasted sesame seeds – for nutty flavor and texture
- A pinch of black pepper – to enhance flavor
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp maesilcheong (plum syrup) – for sweetness and shine
- 1 Tbsp gochugaru (Korean chili flakes) – for color and mild heat
- 2 Tbsp rice vinegar – to cut through richness
- 2 Tbsp oligodang (corn syrup) or other liquid sweetener – for gloss and sweetness
- 1 Tbsp perilla oil – for a nutty aroma
- 1 Tbsp toasted sesame seeds – for nutty flavor and texture
- A pinch of black pepper – to enhance flavor
Cooking Instructions
Step 1
First, thoroughly soak the flat glass noodles before cooking. I usually soak them in cold water for about half a day, or at least 3-4 hours in advance. This pre-soaking step shortens the cooking time and helps the noodles become more tender.
Step 2
Wash the cucumber, pat it dry, and then thinly julienne it. Slicing the cucumber thinly will allow it to absorb the dressing better, resulting in a more flavorful salad.
Step 3
Add the soaked flat glass noodles to a pot of boiling water and cook for about 3-4 minutes. Flat glass noodles might require a slightly longer cooking time than regular ones, so check for doneness periodically. Be careful not to overcook them, as they can become mushy!
Step 4
Once cooked, immediately rinse the noodles under cold running water to cool them down. This prevents them from sticking together and helps maintain their chewy texture. Drain the noodles thoroughly in a colander.
Step 5
In a mixing bowl, combine all the seasoning ingredients: gochujang, maesilcheong, gochugaru, rice vinegar, oligodang, perilla oil, sesame seeds, and black pepper. Mix well to create the dressing. Add the drained flat glass noodles to the bowl and gently toss to coat them evenly with the sauce. Then, add the julienned cucumber and toss lightly to combine. It’s important to mix gently to avoid breaking the cucumber pieces.
Step 6
Transfer the beautifully seasoned flat glass noodle and cucumber salad to a serving dish. For an extra touch of visual appeal and flavor, you can garnish with some baby greens, thinly sliced red chili, or extra sesame seeds. Enjoy your delicious creation!
