To get kimchi juice, just gently squeeze the pickles.
- Portion size 6 servings
- Credits : Canadian Living Magazine: July 2010
Ingredients
Method
Pickled Daikon: In small bowl, combine daikon, vinegar and sugar; refrigerate for 15 minutes.Meanwhile, in large pot of boiling water, cook noodles according to package instructions, about 2 minutes. Drain and rinse under cold running water until no longer starchy. Drain well; shake. Set aside to air-dry for 10 minutes.
Sauce: Meanwhile, stir together gochujang, vinegar, sesame seeds, sesame oil, sugar and soy sauce; set aside.
In bowl, combine noodles, cucumber, ham (if using), Asian pear, kimchi, green onion and kimchi juice; add half of the sauce and toss to combine. Add additional sauce to taste.
Add endive and nori, tossing gently. Divide among bowls; top with pickled daikon.
Nutritional facts Per each of 6 servings: about
- Sodium 908 mg
- Protein 6 g
- Calories 257.0
- Total fat 7 g
- Potassium 269 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 43 g
%RDI
- Iron 12.0
- Folate 30.0
- Calcium 4.0
- Vitamin A 22.0
- Vitamin C 23.0
