This salad is called angel noodle salad in Korea. That is an interesting name, isn’t it? I do not know exactly where the name came from, but I guess maybe the clear noodles and white mayo gives it an image of angel? Or, maybe it is because they have such a unique feeling when chewing them, that it could be compared to the unique feeling we would get meeting an angel in a dream? hehe … Well, whatever the reason is, this noodle is made from seaweed jelly (kelp), and it is a low calorie food. If you reduce the amount of mayo or skip it, then it could be a good diet food. Also, it could be good as an appetizer for a party.
Yield: 1 Quart
Short Korean Lesson: *^^*
- CheonSa (천사) = Angel
- AkMa (악마) = Satan
- 2 Cups Seaweed Jelly Noodles (CheonSaChae)
- ⅛ Carrot
- ¼ Onion
- ⅓ Cucumber
Cut the onion, carrot, and cucumber thinly.
Cook the noodles for 15 seconds in the boiling water.
Drain the water. Right after draining water, add 1 Tbsp of vinegar, 1 Tbsp of sugar, and ½ tsp of salt.
Mix everything together and set it aside for 20 minutes.
Meanwhile, add the chopped onions and 2 drops of vinegar into cold water. Set it aside for 10 minutes. This will help reduce the strong onion flavor a little.
After 10 minutes, drain the water. Remove the left over water with a paper towel.
After 20 minutes, drain the liquid from the noodles.
Combine the noodles, all of the vegetables, and 5 to 6 Tbsp of mayonnaise.
Mix everything together. Depending on your tastes, you may want to add 1 Tbsp of sugar or so.