Serve this spicy Korean noodle salad for lunch or dinner! Add a few extra hardboiled eggs for more protein. Jjolmyeon is a type of Korean noodle typically used in this dish that is made from wheat flour and starch, giving it a chewy texture. Using cassava noodles may not be traditional, but it does make it grain-free and gluten-free! This noodle dish also typically uses a spicy Korean red chili powder or paste—instead, I have created a dressing that uses ingredients most home cooks have in their pantries.
Ingredients
16 ounces
cassava spaghetti noodles
cooked al dente
4
hard boiled eggs
1 small heads
romaine lettuce
thinly sliced
(about 3 cups)
½ small heads
red cabbage
thinly sliced
(about 3 cups)
1 medium
English cucumbers
julienned
3
carrots
julienned
1 cups
kim chi
1 small bunches
green onions
thinly sliced
1 large handfuls
microgreens
Dressing
3 tablespoons
brown rice vinegar
2 tablespoons
toasted sesame oil
2 tablespoons
raw honey
2 tablespoons
wheat-free tamari
1½ teaspoons
paprika
1½ teaspoons
crushed red pepper flakes
¼ teaspoons
cayenne pepper
1 cloves
garlic
crushed