The first time I made this dish I slurped up most the noodles before I even sat down. I love a dish that's bold and can evolve with the seasons, adding in your whichever vegetables show up at the market. Here we kept the vegetables raw for crunch and seasoned them with our Bulgogi Spice. The bright flavor of the Bulgogi Spice cuts through the nutty flavor of the buckwheat noodles for the perfect bite. The Korean chile flakes brings enough heat to the dish without overpowering it. This salad is perfect for lunch, as a side or add some protein and make it an entree.
Warm Bulgogi Soba Noodle Salad
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