Without any special seasoning, the salty taste was replaced with the spicy taste of Cheongyang pepper and the sour and cool taste of young radish kimchi.
Calories
270kcal
Carbs
42.1g
Protein
6.6g
Fat
8.4g
Sodium
371mg
Ingredients
Main
Others
Pasta Noodles 50g, Young Summer Radish Kimchi 100g, Cucumber 20g, Green/Red Chili each 15g Yellow Bell Pepper 30g, Onion 30g, Carrot 25g Raw Perilla Oil 30g, Whole Sesame 2g, Cheongyang Chili 30g
Finding these ingredients in the US
- Cheongyang ChiliCheongyang chilies are at Korean markets. Serrano matches the heat; jalapeño is a milder stand-in.
- Whole SesameToasted sesame seeds are in the spice or international aisle; raw ones just need a quick toast in a dry pan.
Nutrition Facts
Per 100g of main ingredientsCucumber
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Carrot
- Rich in vitamin A (460μg) — supports normal vision and skin health
- Rich in dietary fiber (3.1g) — can support digestion and help you feel full
Cheongyang Chili
- Rich in vitamin C (51mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (4.7g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Boil the pasta noodles in hot water and drain.
🔍Stir-fry the thinly sliced cheongyang chili in raw perilla oil, then stir-fry the noodles.
🔍Stir-fry the boiled noodles with the stir-fried cheongyang chili.
🔍Thinly slice the young summer radish kimchi and lightly stir-fry in perilla oil.
🔍Peel the cucumber in a spiral and julienne, and also julienne the green chili, two colors of bell pepper, and carrot and stir-fry each separately.
🔍Stir-fry the pasta noodles with cheongyang chili once more with the stir-fried vegetables to finish.