• Course

    Main

  • Prep time

    20 Mins

  • cook time

    10 Mins

  • servings

    2

Ingredients

Sauce

  • ¼ cup soy sauce
  • ¼ cup water
  • 2 tbsp maesil (plum syrup)
  • 1 tsp sugar
  • 2 tbsp agave
  • ½ tbsp sesame oil
  • 2 tbsp gochugaru 
  • ½ tsp minced garlic
  • ½ tbsp sesame seeds
  • 1 pinch black pepper

product used in the recipe

  • 1

    Cook noodles per directions on package. Rinse in cold water and set in a strainer. Loosely cover with plastic wrap until ready to serve.

  • 2

    Wash scallions and remove root ends. Using a shredder, shred from the center, lengthwise, then soak in cold water for ~10 mins. Transfer to a strainer and keep in fridge until ready to serve.

  • 3

    Chop lettuce and chicory lettuce and set aside.

  • 4

    Combine sauce ingredients, mix well, and set aside.

  • 5

    When ready to plate, combine noodles, veggies, and desired amount of sauce in a large bowl. Toss and mix with chopsticks. Serve cold.

  • 6

    If planning to consume later, toss noodles with vegetables and serve sauce separately.

product used in the recipe

Instruction video