Soba and Zucchini Noodle Salad

Ingredients

• 8 ounces uncooked soba noodles
• 3 tablespoons gochujang (see Note)
• 3 tablespoons rice vinegar
• 2 tablespoons gochugaru
• 2 tablespoons light brown sugar
• 2 tablespoons toasted sesame oil
• 0.5 teaspoon kosher salt
• 1 large garlic clove, grated (about 1/2 teaspoon)
• 3 cups zucchini spirals (about 10 ounces) (from 2 small [6-ounce] zucchini)
• 2 cups thinly sliced red cabbage (from 1 small [2-pound] head cabbage)
• 0.5 cup matchstick-cut carrots
• 1 small yellow bell pepper (about 7 ounces), cut into thin strips

Instructions

1. Bring a large pot of water to a boil over high. Add noodles, and cook according to package directions, being careful not to overcook. Drain and rinse with cold water until noodles are cool. Drain well.
2. Whisk together gochujang, vinegar, gochugaru, brown sugar, sesame oil, salt, and garlic in a large bowl. Add noodles, zucchini, cabbage, carrots, and bell pepper; toss well to coat. Serve chilled or at room temperature.