Name: Spicy Korean Cold Noodles
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: Serves 4
Ingredients: 12 oz (340g) buckwheat noodles (naengmyeon) or soba noodles; 1 medium cucumber, julienned; 1 medium carrot, julienned; 1 Asian pear, cored and thinly sliced; 2 hard-boiled eggs, halved; 4 tbsp Korean red chili paste (gochujang); 3 tbsp rice vinegar; 2 tbsp honey or sugar; 2 tbsp toasted sesame oil; 2 tbsp soy sauce; 2 cloves garlic, minced; 1 tbsp toasted sesame seeds; 2 green onions, thinly sliced

Instructions

Cook the noodles

Bring a large pot of water to a boil. Cook the buckwheat noodles according to package instructions, usually 3-5 minutes. Be careful not to overcook as they can become mushy. Immediately drain and rinse under cold running water until completely chilled.
Prepare the vegetables

Julienne the cucumber and carrot into thin matchstick strips. Core and thinly slice the Asian pear. Set aside in separate bowls, keeping the vegetables crisp and fresh.
Make the spicy sauce

In a medium bowl, whisk together the gochujang, rice vinegar, honey, sesame oil, soy sauce, and minced garlic until smooth and well combined. Adjust seasoning to taste, adding more gochujang for spiciness or honey for sweetness.
Assemble the noodle bowls

Divide the cold noodles among four serving bowls. Arrange the cucumber, carrot, and Asian pear slices attractively on top of the noodles. Place half a hard-boiled egg on each serving.
Dress and garnish

Drizzle the spicy sauce generously over each bowl of noodles and vegetables. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately, instructing diners to mix everything together before eating.

Spicy Korean Cold Noodles

Ingredients

Instructions

Nutritional Information