Dinner for 3

Spicy Korean Noodle Salad

Name: Spicy Korean Noodle Salad
Total time: 20 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 clove garlic; 2 tbsp gochujang; 1 1/2 tbsp rice vinegar; 1 tbsp reduced-sodium soy sauce; 1 tbsp toasted sesame oil; 1 tbsp toasted sesame seeds; 1 tbsp light brown sugar; 6 1/3 oz thin wheat noodles; 1 cup shredded green cabbage; 1/2 cucumber; 1/2 carrot; 2/3 cup cooked shelled edamame; 3 tbsp vegan kimchi

$4.95for 420 minServes 3

Thin wheat noodles are tossed with spicy gochujang dressing, vegetables, edamame, and kimchi for a cool Korean salad.

Photo: pickuplimes.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Garlic, a little$0.75 each typical	a little	$0.08Typical price
	Nuts and seeds, 0.25 oz$0.70/oz typical	0.25 oz	$0.20Typical price
	Ramen and Asian noodles, 6.25 oz$0.18/oz typical	6.25 oz	$1.14Typical price
	Cabbage, 0.2 lb$0.79/lb typical	0.2 lb	$0.17Typical price
	Cucumbers, 0.5$0.89 each typical	0.5	$0.45Typical price
	Carrots, a little$1.09/lb typical	a little	$0.09Typical price
	Frozen vegetables, 3.25 oz$0.10/oz typical	3.25 oz	$0.33Typical price
	Capers, 1 oz$0.45/oz typical	1 oz	$0.42Typical price
Total for the servings shown		$3.71

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices

Pantry staples you likely have

Asian sauces and pastesVinegarSoy sauceSyrups, molasses, powdered sugar

Not included in the cost.

20 minstart to table
Easydifficulty
3servings as written
$typical cost tier

Korean Vegetarian Vegan Dairy-free Budget Side dishes Lunches Dinners Summer

Typical price

$1.24 per serving$4.95 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 clove garlic
2 tbsp gochujang
1 1/2 tbsp rice vinegar
1 tbsp reduced-sodium soy sauce
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds
1 tbsp light brown sugar
6 1/3 oz thin wheat noodles
1 cup shredded green cabbage
1/2 cucumber
1/2 carrot
2/3 cup cooked shelled edamame
3 tbsp vegan kimchi

Steps

Whisk the garlic, gochujang, rice vinegar, soy sauce, sesame oil, sesame seeds, and brown sugar in a bowl.
Cook the wheat noodles in boiling water until tender, then drain and rinse under cold water.
Shred the cabbage and carrot, and thinly slice the cucumber.
Toss the noodles, vegetables, edamame, and kimchi with the dressing.
Chill the salad for 5 minutes before serving.