Again looking for a korean-style spicy cucumber and cellophane noodle salad recipe that is interesting? How to make it easy. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious korean-style spicy cucumber and cellophane noodle salad should had aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of korean-style spicy cucumber and cellophane noodle salad, first from the type of ingredients, then selection of fresh ingredients and good, until how to make and serve. No need dizzy if want prepare korean-style spicy cucumber and cellophane noodle salad delicious as long as you know the trick and how to make this dish able be serving special.

Ingredients and seasonings required for prepare

1. Prepare Ingredients
2. Use 3 Cucumber
3. Prepare 70 grams Cellophane noodles (dried)
4. Prepare 130 grams Chicken breast
5. Use 20 cm long, using only the outer skins Finely julienned leek (the white part only)
6. Prepare 5 to 6 cm long, roughly chopped Green onions or scallions
7. Use Dressing
8. Take 3 heaped teaspoons Gochujang
9. Prepare 1 1/2 heaped teaspoons Sugar
10. Take 3 tbsp Vinegar
11. Prepare 2 tbsp Soy sauce
12. Prepare 3 tbsp Toasted white sesame seeds
13. Prepare 2 tbsp Sesame oil
14. Take 1 the leftover inside part whose outside is used for thinly julienned ones Roughly chopped Japanese leek
15. Prepare 1 from about 8 slices Finely chopped ginger
16. Take 1 clove Chopped garlic
17. Use 1 just 1 dash Grated garlic
18. Take 1 heaped tablespoon Korean chili powder (fine)
19. Prepare Other ingredients
20. Prepare 1 to tatse Salt, sake and black pepper for chicken poaching liquid
21. Prepare 1 Sesame oil for the cellophane noodles
22. Use 3 pinch Korean chili powder for finishing (coarse, optional)

While it is marinating, prepare the dressing by mixing all ingredients together in a. Glass noodles, udon noodles, rice noodles, and ramen all feature in this collection of Korean noodle recipes. Whether tossed with spicy sauces, salad dressings, or added to broth for a warming noodle soup, these noodles absorb all the flavor! From japchae and cold noodle soup to a spicy kimchi udon stir fry — use your noodle and give one of.

How to cook Korean-style Spicy Cucumber and Cellophane Noodle Salad:

1. I like to use thick cellophane noodles for this recipe. They keep their shape.
2. Slice the cucumbers slightly thickly and diagonally. Soak in salted water for about 2 minutes. Rinse and drain well or pat dry.
3. If your cucumbers have a lot of seeds or are too ripe, scrape the seeds with a spoon. Then soak in the salted water.
4. Add salt, pepper and sake to the water for poaching the chicken breast. Add the leftover Japanese leek too. Put in the chicken breast and bring to the boil over a high heat. After bringing to the boil, turn the heat down to low and cook for about 1minute.
5. Remove the pan from the heat and leave to cool. After cooling take the chicken out of the poaching liquid and shred the meat.
6. Cook the noodles following the instructions and rinse. Drain well (or squeeze) and mix with a little sesame oil to prevent from sticking to each other.
7. These are the prepared ingredients.
8. These are the vegetables for the dressing -Ginger, garlic and the core of the leftover Japanese leek. Except from the Japanese leek, chop the vegetables finely.
9. Mix the vegetables with the other seasonings to make the dressing.
10. Mix well and add a tiny amount of grated garlic. Do not forget this.
11. When you finish the preparation chill everything in the fridge. Lukewarm ingredients won't make a tasty salad.
12. Just before serving. Take 3 tablespoons of the dressing and mix the noodles with it. Mix roughly with your hand and transfer to a serving plate.
13. Put the cucumber and chicken breast into the dressing bowl and mix well with your hands.
14. Add the Japanese leek at the end. Mix with your hands. Transfer to the serving plate.
15. Place the thinly julienned white part of the Japanese leek and Korean chili powder on top. Done.
16. It looks very red, but it's actually not as spicy hot as it looks. Gochijang may be the hottest thing in the whole dish?
17. According to the kids there are different spiciness in the chili. Check the taste first and adjust.
18. Done and ready to serve!

Remove the ends of the cucumber and spiralize it into a large mixing bowl. Cut the ends of the carrots off and peel them. Chop the carrots into rounds and add to the large mixing bowl. Remove the peel from the red onion, slice in half and spiralize half. Add to the large mixing bowl along with the chopped jalapeños.

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