Spicy Korean Noodles
Serve this spicy Korean noodle salad for lunch or dinner!
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Stove
- Slotted spoon
- Serving bowl
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 cup kim chi
- 1 small bunches green onions, thinly sliced
- 1 large handfuls microgreens
- 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 clove garlic, crushed
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