I love pasta and noodles for pre-race dinners and post-race lunches for their ease of digestion, and I love Asian noodle dishes for their great taste. Here, the cool cucumber contrasts nicely with the spicy dressing. This dish would be great for either dinner or lunch. If making ahead as a lunch salad, keep the dressing separate until ready to eat so the noodles don’t become soggy.
Korean Cucumber Noodles
1/2 lb udon noodles (or other wheat noodles, like spaghetti)
1 small, or 1/2 large English or Japanese cucumber sliced
4 T soy sauce
2 T rice vinegar
1 T gojuchang, or to taste
3 green onions, sliced
1 clove garlic, minced
1 t sweetener, I like agave
dash sesame oil
Cook noodles according to package directions, drain and rinse well under cold water, drain again and place in a large serving bowl.
To make the dressing:
Combine the soy sauce, vinegar, agave, garlic,sesame oil and gojuchang.
If eating right away, toss the cucumbers and onions with the dressing then add to noodles, mixing well.
If making ahead, combine noodles with cucumber and onions, keeping dressing separate until ready to serve.
Garnish with sesame seeds
Makes two giant, or four small servings.
Gojuchang is a sweet, spicy Korean condiment. Annie Chung’s makes a good one that is widely available in the Asian section of large supermarkets. It is quite spicy but not like Sriracha. Taste the dressing, adding enough gojuchang to get the desired amount of heat.