Korean Spicy Cold Noodles
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Category
Pasta Salad
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Cusine
Korean
What do you need?
How to make?
Ingredients
1 lb soba
Lettuce, thinly sliced
Green and/or red cabbage, thinly sliced
Cucumber, julienned
Carrot, julienned
Asian pear, julienned
Green onions, thinly sliced
Sesame
Radish sprouts
Cabbage and/or radish kimchi
2 hard boiled eggs
4 Tbsp Korean red chili paste *
4 Tbsp rice vinegar
2 Tbsp soy sauce
2 Tbsp honey
2 Tbsp brown sugar
2 Tbsp toasted sesame oil
2 Tbsp toasted sesame seeds
Directions
On the stovetop, fill a medium large pot with water and bring to a boil.
While the water is heating, prepare toppings and the sauce. Prepare the lettuce, cabbage, cucumber, carrots, asian pear, sesame leaves and radish sprouts. Set aside. Cut each hard boiled egg in half. Set aside.
In a small bowl, combine red pepper paste, rice vinegar, soy sauce, honey, brown sugar, sesame oil and sesame seeds. Stir to combine and set aside.
Once the water is boiling, add buckwheat noodles, or other type of noodles, and cook according to package instructions, or about six minutes, until al dente. When noodles are finished cooking, pour into a colander and rinse with cold water and drain.
To serve, place cooled noodles in a medium sized bowl. Top with dressing and vegetables/fruit of your choice. Place one of the hard-boiled egg halves on top and a few radish sprouts.