Wombok noodle salad with cucumber kimchi

Ingredients

• 1/2 wombok, finely sliced
• 1 red Capsicum, finely sliced
• 150g bean thread vermicelli
• 100g woodear mushroom
• 2 Lebanese Cucumbers cut into ribbons
• 1/2 cup green onions, finely sliced
• 1/2 cup coriander leaves, torn
• 1/2 cup mint leaves, torn
• 1/2 cup Thai basil, torn
• 4 tbsp Lee Kum Kee Premium soy Sauce
• 1 tbsp sesame oil
• 3 tbsp black vinegar
• 2 tbsp olive oil
• 1 tsp caster sugar
• 1/2 tsp sea salt
• 2 tbsp gochugaru
• 1 tbsp minced garlic
• 1 tbsp honey or sugar
• 1/2 tsp Korean fish sauce
• 1/2 tsp minced ginger
• 1 tbsp coarse sea salt

Method

1. To make the cumcumber Kimchi, place the cumbers in a bowl and sprinkle the coarse sea salt on top. and gently combine. Let it rest for 20 minutes before draining any liquid and brush off any coarse salt. Add gochugaru, minced garlic, honey or sugar, fish sauce and ginger. Combine well and let it rest before adding it to the salad.
2. Soak the vermicelli noodles in boiling water for about 4 minutes. Drain and run the noodles under cold water to stop the cooking process.
3. Boil the woodear mushrooms for 2 minutes then drain and pat dry. Add mushrooms to a pan/wok and stir fry with a little bit of oil for a couple of minutes.
4. Combine wombok, capsicum, noodles, mushroom, green onions, herbs, and cucumber kimchi in a bowl.
5. To make the dressing, combine the Lee Kum Kee Premium Soy Sauce, black vinegar, sesame oil, olive oil, sugar and salt. Mix well then pour over the salad and toss gently. Sprinkle with sesame seeds

Product used in recipe

• Lee Kum Kee - Premium Soy Sauce