Name: Korean Cucumber Noodle Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 pack Qetoe Low Carb Noodles (200 g ready-to-eat); 1 large Lebanese cucumber, thinly sliced into half-moons; 1 tsp sea salt; 1 tbsp rice vinegar; 1 tbsp soy sauce or tamari; 1 tsp sesame oil; 1 to 2 tsp gochugaru (Korean chilli flakes); 1 tsp erythritol (optional); 1 clove garlic, finely grated; 1 tsp toasted sesame seeds; 1 spring onion, finely sliced

Korean Cucumber Noodle Salad

This Korean cucumber salad with Qetoe Low Carb Noodles is crunchy, chilli-garlic heaven and perfect for summer.

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Prep Time 10

Cook Time 5

Total Time 15

Course: Main Course

Cuisine: Korean

Ingredients Method

Ingredients

1 pack Qetoe Low Carb Noodles (200 g ready-to-eat)
1 large Lebanese cucumber, thinly sliced into half-moons
1 tsp sea salt
1 tbsp rice vinegar
1 tbsp soy sauce or tamari
1 tsp sesame oil
1 to 2 tsp gochugaru (Korean chilli flakes)
1 tsp erythritol (optional)
1 clove garlic, finely grated
1 tsp toasted sesame seeds
1 spring onion, finely sliced

Method

Rinse Qetoe Low Carb Noodles under cold water 30 seconds. Drain and pat dry.
Toss cucumber slices with salt, let sit 5 minutes, then squeeze out moisture.
Whisk together rice vinegar, soy sauce, sesame oil, gochugaru, erythritol, and garlic in a bowl.
Prepare Qetoe Low Carb Noodles as per pack instructions. Drain, rinse under cold water 60 seconds, then dry-fry in a hot non-stick pan with no oil for 2–3 minutes until squeaky dry.
Plate and sprinkle with sesame seeds and spring onion.

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Korean Cucumber Noodle Salad

Korean Cucumber Noodle Salad

Ingredients

Method

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