Sweet, Salty, and Sour Wakame Salad with Bibimbap Noodle Sauce
Wakame seaweed is a popular ingredient in Asian cuisine and is known for its high nutritional value. It is a good source of vitamins and minerals, including iodine, calcium, and magnesium.
This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 2 ounce Wakame seaweed
- 2 medium Carrots
- 2 medium Cucumbers
- 1 medium Red bell pepper
- 4 stalks Spring onions
- 2 teaspoon Sesame oil
- 2 tablespoon Soy sauce
- 2 tablespoon Rice vinegar
- 1 tablespoon Honey
- 1 tablespoon Gochujang
- 2 clove Garlic
- 1 tablespoon Sesame seeds
- 8 ounce Bibimbap noodles
Instructions
- Soak the wakame seaweed in cold water for 10 minutes until it softens. Drain and set aside.
- Julienne the carrots, cucumbers, and red bell pepper. Slice the spring onions.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, gochujang, minced garlic, and sesame seeds to make the bibimbap noodle sauce.
- Cook the bibimbap noodles according to package instructions. Drain and rinse with cold water.
- In a large mixing bowl, combine the soaked wakame seaweed, julienned vegetables, and bibimbap noodles. Pour the bibimbap noodle sauce over the salad and toss gently to combine.
- Let the salad rest for 10 minutes to allow the flavors to meld together.
- Serve the sweet, salty, and sour wakame salad with bibimbap noodle sauce chilled or at room temperature.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 30g10%
- Sugars 5g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.