Korean Noodle Salad (Salad Guksu)

recipe by Lee MinJung. Photo by me.

• Soba noodles 2 bundles
• Cabbage or lettuce 5 leaves cut into 5cm lengths
• Cucumber 1 medium cut into 5cm lengths
• Carrot 1/2 cut into 5cm lengths
• Cherry tomatoes 10, each cut in half
• Tempeh marinated 

SAUCE

3 Tablespoons light soy sauce

3 Tablespoons vinegar

3 Tablespoons  lemon juice

3 Tablespoons sugar or other sweetener

1/2 Tablespoon vegetarian oyster sauce

1 Tablespoon crushed garlic

1 1/2 teaspoons wasabi

1 Tablespoon chilli powder

1 Tablespoon sesame oil

Combine ingredients for sauce. Blend well and refrigerate.

Blanch noodles in boiling water, then rinse under cold running water. Drain well.

Mix noodles with sauce and half the veggies and tempeh. Use hands to ensure thorough mix.

Garnish with remaining veggies and tempeh, serve.