Refreshing Noodle Salad
A Beautifully Presented Summer Noodle Salad with a Tangy Korean Bibim Style Dressing
One of our family’s favorite noodle dishes year-round is this delightful Noodle Salad! With a generous batch of homemade dressing, this dish never gets old, perfect for multiple servings. It’s especially wonderful to make during the hot summer vacation with the kids. We load it up with crisp lettuce, sweet cherry tomatoes, plump cocktail shrimp, and fresh sprouts, making it a feast for the eyes before it delights your taste buds with its cool, sweet, and tangy flavors.
Main Ingredients- 1 serving Somyeon (thin Korean wheat noodles)
- 1/4 head Lettuce
- 5-6 Cherry tomatoes
- 5-6 Cocktail shrimp
- A handful of Bean sprouts
Sweet & Tangy Dressing- 3 Tbsp Soy sauce
- 3 Tbsp Sugar
- 3 Tbsp Olive oil
- 3 Tbsp Vinegar
- 2 Tbsp Sesame oil
- 2 Tbsp Oyster sauce
- 2 Tbsp Cooking wine (like Cheongju)
- 2 Tbsp Minced garlic (measured with a standard Korean rice spoon)
- 3 Tbsp Soy sauce
- 3 Tbsp Sugar
- 3 Tbsp Olive oil
- 3 Tbsp Vinegar
- 2 Tbsp Sesame oil
- 2 Tbsp Oyster sauce
- 2 Tbsp Cooking wine (like Cheongju)
- 2 Tbsp Minced garlic (measured with a standard Korean rice spoon)
Cooking Instructions
Step 1
First, let’s prepare the delicious dressing for our noodle salad. In a bowl, combine the soy sauce, sugar, olive oil, vinegar, sesame oil, oyster sauce, cooking wine, and minced garlic. (Tip: I like to make a triple batch of this dressing and store it in the refrigerator for future use. For your first time, follow the recipe measurements and adjust to your taste.) Whisk all the ingredients together thoroughly with a whisk or spoon until well combined. This dressing is also versatile and pairs wonderfully with other salads, similar to an Oriental dressing.
Step 2
Wash the fresh lettuce leaves thoroughly under cold water, then shake off excess moisture or pat dry with a clean towel. Tear the lettuce into bite-sized pieces. Halve the cherry tomatoes.
Step 3
Add the cocktail shrimp to boiling water and blanch for 1-2 minutes until they turn pink. Immediately transfer them to cold water to stop the cooking, then drain them. This helps keep the shrimp firm and tender.
Step 4
Now it’s time to cook the noodles. Bring a large pot of water to a rolling boil. Add the somyeon noodles and cook. As the noodles begin to boil vigorously, add a small amount of cold water to the pot. This technique, repeated a few times, helps to cook the noodles to a perfect al dente texture, making them delightfully chewy.
Step 5
Once the noodles are cooked, quickly drain them and rinse under cold running water. Gently rub the noodles between your hands while rinsing to remove any excess starch, ensuring they are smooth and not sticky. Drain them thoroughly.
Step 6
Arrange the prepared lettuce leaves attractively on a large serving plate or salad bowl. Scatter the halved cherry tomatoes around the lettuce to add a vibrant splash of color.
Step 7
Take the drained somyeon noodles and, using your fingers like chopsticks or a fork, twirl them into neat nests. (Tip: Twirling the noodles helps them stay in place and look more appealing.) Carefully place these noodle nests on top of the lettuce base.
Step 8
Finally, arrange the cooked cocktail shrimp and fresh bean sprouts over the noodles. Tuck some of the shrimp in between the noodles for a fuller, more attractive presentation.
Step 9
And there you have it – a visually stunning and incredibly delicious Noodle Salad! Just before serving, drizzle your desired amount of the homemade sweet and tangy dressing over the salad. This refreshing dish is perfect for a light meal, a vibrant side, or a satisfying snack that will surely be loved by everyone, young and old. Enjoy this beautiful and flavorful summer specialty!
