Originally Published In Sun Grown Substance
PHOTOGRAPHY BY TIFFANI JONES / STYLED BY LISA MALOTT
1 package glass noodles, also called Japchae
1/4 napa cabbage, thinly sliced, about 1/2 inch
1/2 head romaine lettuce thinly sliced, about 1/2 inch
5 green onions, thinly sliced
2 radishes, thinly sliced (easier to do using a mandolin)
1/2 hot-house cucumber
1 handful fresh cilantro, chopped
1 tablespoon sesame oil
1/2 tablespoon sesame seeds for garnish
Lime wedges for garnish
1-inch piece of ginger, peeled
2 small garlic cloves
1/2 cup crunchy peanut butter
2 tablespoons Korean soy sauce
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 tablespoon sesame oil
1 heaping tablespoon sambal
1/3 cup water
Cook the glass noodles in boiling water for 6 minutes until al dente or according to the package. Cooking time depends on the noodle. Immediately rinse with cold water and toss with 1 tablespoon sesame oil to prevent the noodles from sticking.
While the noodles are cooking, place all of the ingredients for the sauce in a blender. Turn on the blender and slowly add water until smooth.
Toss the cooled noodles in the peanut sauce. Prepare a bowl with the napa cabbage and lettuce mixture. Place noodles and other veggies on top. Garnish with sesame seeds and green onion.