The GHDS Diversity and Inclusion Committee delivers something “New and Tasty” for our ongoing initiative.

We are pleased to feature this recipe highlighting Asian American Pacific Islander (AAPI) Heritage month in May, paying tribute to the generations of Asian and Pacific Islanders who have enriched America’s history and are instrumental in its future success.

Pachae Muchim is a Korean scallion salad, often mixed with other fresh greens, then tossed in a light sauce. Here it’s combined with rice noodles to create a healthy, tasty meal with lots of texture and flavor.






  • 1 pkg organic buckwheat & brown soba rice noodles
  • 6  scallion stalks
  • 2 cups lettuce
  • 1 cup chicory lettuce


  • ¼ cup soy sauce
  • ¼ cup water
  • 2 tbsp maesil (plum syrup)
  • 1 tsp sugar
  • 2 tbsp agave
  • ½ tbsp sesame oil
  • 2 tbsp gochugaru
  • ½ tsp minced garlic
  • ½ tbsp sesame seeds
  • 1 pinch black pepper


  • Cook noodles per directions on package. Rinse in cold water and set in a strainer. Loosely cover with plastic wrap until ready to serve.
  • Wash scallions and remove root ends. Using a shredder, shred from the center, lengthwise, then soak in cold water for ~10 mins. 
  • Chop lettuce and chicory lettuce and set aside.
  • Combine sauce ingredients, mix well, and set aside.
  • When ready to plate, combine noodles, veggies, and desired amount of sauce in a large bowl. Toss and mix with chopsticks. Serve cold.
  • If planning to consume later, toss noodles with vegetables and serve sauce separately.