3 Tbsp soy sauce*
3 Tbsp orange juice
2 Tbsp rice wine vinegar
2 Tbsp sugar
1 Tbsp sesame oil
1 Tbsp Korean red chili pepper flakes (gochugaru)**
1 Tbsp sesame seeds
1 tsp hot mustard powder (gyeoja), mixed with 2 tsp water***
1 small clove garlic, minced
pinch pepper
8 ounces buckwheat (soba) noodles
3 – 4 red cabbage leaves, thinly sliced
3 – 4 leaves kale or other green, thinly sliced
1 cucumber, julienned
1 carrot, julienned
1 red bell pepper, julienned
2 – 3 ounces bean sprouts
2 – 3 scallions, green parts, thinly sliced
*As always, using a good-quality soy sauce is best – personally, I like Kimlan “Super Special” soy sauce – but you can also do okay with the low-sodium version of a more ubiquitous brand, such as Kikkoman.
**You should be okay substituting other red pepper flakes.