This cold noodle salad is a great summer dish that’s packs heat from spicy shredded kimchi and a sprinkle of gochugaru (Korean chilli powder).
The glassy dang myun noodles are made from sweet potato starch and have a very interesting chewy texture and are very long, slippery and almost elastic.
They are also known as 당면, dangmyeon, dangmyun, tang myun, or tangmyun, all effectively meaning “tang noodles”. The most common Korean dish using dang myun is jabchae, a beef stir-fry using sesame and soy.
This recipe is my contribution to Presto Pasta Night, hosted every Friday by Ruth at Once Upon A Feast.
The recipe is also another successfully completed 2008 Food Resolution task! Seven down, 38 to go!!!
Cold Dang Myun Noodle Salad
Anna’s very own recipe. Serves 2.
170g dang myun
¼ cup grated daikon radish
¼ cup grated carrot
¼ cup grated nashi pear
¼ cup julienne cucumber
¼ cup thinly sliced kimchi (nappa cabbage)
1 scallion, thinly sliced
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
1 tablespoon mirin
1½ tablespoons roasted sesame seeds
½ teaspoon freshly grated ginger
½ teaspoon gochugaru (Korean chilli powder)
1. Cook dang myun noodles accordining to packet instructions. When finished drain and rinse with cold water.
2. Whisk soy sauce, rice wine vinegar, honey, mirin, grated ginger, scallion and gochugaru together in a small bowl.
3. Toss salad dressing, noodles, daikon, carrot, nashi pear, cucumber, kimchi and sesame seeds together.
4. Eat cold and enjoy.
Note: the noodles are very long and slippery so if you don’t feel crass you could break them up a little before boiling.
Variations: you could serve this with shredded pork or chicken, stir-fried beef or my personal favourite, chopped tuna sashimi.
Tags: morsels and musings food blog food and drink australia recipes main course noodles dangmyundang myun kimchi dangmyun recipes dang myun recipes vegetarian recipes noodle salad recipes cold noodle recipes noodle recipes kimchi recipes korean recipes korean food korean cuisine