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Refreshing cold noodle jelly in a tangy, spicy sauce is a cooling summer street food. A vegetarian, healthy dish perfect for fresh, calorie deficit meals.
Cook mung bean starch noodles in plenty of boiling water for 7–8 minutes until translucent, then drain and rinse immediately under very cold running water for a firm, jelly-like texture.
Slice cucumber and carrot into thin matchsticks and roughly chop the red leaf lettuce. Set vegetables aside on a clean towel to remove excess moisture.
In a medium bowl, combine rice vinegar, gochujang, soy sauce, sesame oil, sugar, sesame seeds, and minced garlic. Whisk until the sauce is smooth and slightly thick.
Slice or cut the cold noodle jelly into 2-inch long, chunky strips. Arrange on a chilled serving plate.
Top the jelly noodles with the prepared vegetables, drizzle over the tangy spicy sauce, and toss gently to coat. Serve immediately, garnished with extra sesame seeds if desired.
