Korean Spicy Cold Noodle Salad

1.Bring a large pot of water to a boil. Add the noodles and cook according to package instructions until just tender (usually 2-3 minutes).

2.Drain the noodles and rinse thoroughly under cold running water to stop cooking and remove excess starch. Drain well and set aside.

3.In a small bowl, whisk together soy sauce, gochujang, rice vinegar, toasted sesame oil, sugar, black pepper, and cold water until smooth and well combined. Adjust seasoning to taste, adding a pinch of salt if needed.

4.In a large mixing bowl, combine the cooled noodles, julienned cucumber, carrot, red bell pepper, and sliced green onions.

5.Pour the spicy sesame dressing over the noodle and vegetable mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated with the dressing.

6.Sprinkle toasted sesame seeds over the salad and toss lightly to distribute.

7.Transfer the salad to a serving bowl or individual plates. For best flavor, chill for 10-15 minutes before serving, or serve immediately if preferred.

8.Serve cold as a refreshing vegetarian lunch or light meal.