Korean Salmon Escabeche Noodle Bowls

38 min · 4 servings · dinner · intermediate · summer

Cold-warm noodle bowls with gochujang dressing, salmon escabeche, cucumbers, snap peas, herbs, and sesame crunch.

Ingredients

• 12 oz Noodle↳ Make it: Hand-Cut Egg Noodles
• 2 cups Guajillo Tamarind Salmon↳ Make it: Guajillo Tamarind Salmon Escabeche
• 1 large Cucumber, julienned
• 2 cups Snap Peas, thinly sliced
• 1 cup Mango Cucumber Herb Salsa↳ Make it: Mango Cucumber Herb Salsa
• 2 tbsp Gochujang
• 1½ tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 1 tsp Honey
• 1 tsp Ginger, grated
• 2 tbsp Sesame Seed, toasted
• 4 whole Green Onion, thinly sliced
• ¼ cup Mint, torn
• ½ tsp Salt

Steps

1. Cook Noodles: Cook noodles in salted boiling water until springy and tender. Drain, rinse under cold water, and shake dry so the dressing clings.
2. Dress: Whisk gochujang, soy sauce, rice vinegar, sesame oil, honey, ginger, and a pinch of salt until glossy and balanced between hot, salty, sweet, and tangy.