Spicy Cucumber Noodle Salad With Clams
Updated June 10, 2025
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4mini cucumbers, halved lengthwise and cut into thick slices at an angle
- Kosher salt (such as Diamond Crystal)
- 6½ounces somen or other thin wheat noodle
- 1teaspoon toasted sesame oil, divided
- 1lemon
- 3large garlic cloves, finely grated
- 2tablespoons distilled white vinegar
- 1tablespoon gochugaru, plus more to taste
- 1tablespoon toasted sesame seeds, plus more for garnish
- 1tablespoon sugar
- 1tablespoon gochujang
- 1teaspoon soy sauce
- 1(6½-ounce) can whole clams with liquid
- 2loosely packed cups tender lettuces, such as spring mix or baby arugula
Preparation
- Step 1
In a colander, toss the cucumbers with ½ teaspoon salt and set aside to sweat until you’re ready to serve.
- Step 2
Bring a medium pot of water to a boil. Cook the noodles according to package instructions, drain, rinse well under cold water and return to the empty pot. Toss with ½ teaspoon sesame oil.
- Step 3
While the noodles are cooking, make the dressing: Squeeze 1 tablespoon juice from the lemon into a large mixing bowl. Add the garlic, vinegar, gochugaru, sesame seeds, sugar, gochujang, soy sauce, 2 tablespoons of liquid from the clams and 1 teaspoon salt. Stir to combine. Taste and add more salt, lemon juice and gochugaru until saucy and assertively seasoned to your liking.
- Step 4
Drain the clams and add to the dressing. Pat the cucumbers dry with a clean towel and add to the dressing. Toss to combine.
- Step 5
To assemble the salad, spread the noodles on a large platter. Top with the dressed cucumbers and clams, and pile on the lettuce. Drizzle the lettuce with the remaining ½ teaspoon sesame oil, and lightly season with salt and a squeeze of fresh lemon juice. Garnish with sesame seeds and serve immediately.
Private Notes
Comments
This is my go to when I am too tired to cook. The dressing makes the dish. In place of clams, you can top with whatever you have on hand - leftover fish, tinned sardines, a fried egg et al. I’ve also used soba instead of the traditional wheat. Top with greens and you’ve got a one and done meal.
what are (1) gochugaru and (2) gochujang?
Delicious recipe. I doubled the clams and cucumbers and wish I had doubled the noodles. Portion would have been very light without doubling. Recipe makes plenty of sauce. I used more clam juice (probably triple) and it was a hit.
Gochujaru is a Korean red pepper and Gochujang is a Korean red pepper paste. They are readily available at most Asian markets and in international aisles in bigger grocery stores and on Amazon.
My rule of thumb is that if Eric Kim gives you a recipe, you have to make it. This salad does not disappoint! The only noodles I had on hand were Angel Hair Pasta, but they stood in admirably.
@LauraD gochugaru is a term for Korean chili flakes, whereas gochujang describes a fermented paste made using gochugaru, fermented soybeans, and other ingredients, giving it a complex, savory, sweet, and spicy flavor. try some of the recipes (search this website for Gochujang) and you'll consider it a pantry staple.