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Korean Spicy Cold Noodles

Korean Spicy Cold Noodles
  • Category

    Pasta Salad

  • Cusine



1 lb soba

Lettuce, thinly sliced

Green and/or red cabbage, thinly sliced

Cucumber, julienned

Carrot, julienned

Asian pear, julienned

Green onions, thinly sliced


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


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.