Gochujang Olive Oil Suyo Cucumber Balsamic

Gochujang and Cucumber Rice Noodle Bowl

Name: Gochujang and Cucumber Rice Noodle Bowl
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2
Cuisine: Asian
Ingredients: 1 8 oz. Package rice noodles; ⅓ Cup carrot, shredded; ⅓ Cup purple cabbage, shredded; ¼ Cup bean sprouts; Crushed peanuts, cilantro, green onion; Choice of protein: tofu, cooked chicken or prawns are ideal.; 3 Tbsp. Gochujang Olive Oil; ¼ Cup Suyo Cucumber Balsamic; 2 Tbsp. Fish sauce; 2 Tsp. Lime juice; Salt, to taste; 1 Clove garlic, minced

Nov 22, 2023

This fresh lunch or light dinner comes together in under 20 minutes! The tasty dressing gets an umami punch from our Gochujang Olive Oil, plus a bit of crisp sweetness from the Suyo Cucumber Balsamic. Mix it up with whatever veggies and protein you have on hand, and dig in!

Gochujang and Cucumber Rice Noodle Bowl

Rated 5.0 stars by 2 users

Servings

Prep Time

15 minutes

Cook Time

12 minutes

Image of Gochujang and Cucumber Rice Noodle Bowl

Ingredients

1 8 oz. Package rice noodles
⅓ Cup carrot, shredded
⅓ Cup purple cabbage, shredded
¼ Cup bean sprouts
Crushed peanuts, cilantro, green onion
Choice of protein: tofu, cooked chicken or prawns are ideal.

Dressing

3 Tbsp. Gochujang Olive Oil
¼ Cup Suyo Cucumber Balsamic
2 Tbsp. Fish sauce
2 Tsp. Lime juice
Salt, to taste
1 Clove garlic, minced

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Directions

Bring a large pot of water to boil and add rice noodles. Cook until softened, about 12 minutes. Strain and rinse noodles with cold water.
While noodles are cooking, combine all dressing ingredients in a bowl and whisk to combine.
In a bowl, arrange noodles with vegetables and protein. Drizzle with dressing and garnish with cilantro, green onion, and peanuts. Enjoy!

Recipe Note

This salad is perfect for make ahead lunches. Layer noodles, vegetables, and protein in a mason jar. Bring 1/4 cup of dressing per serving and drizzle on just before eating!