Spicy Cold Kimchi Noodles

Name: Spicy Cold Kimchi Noodles
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2
Ingredients: 180 g somen noodles ((6.3 ounces)); 1/2 cup aged Kimchi (, cut into thumbnail pieces); 85 g Lebanese cucumber or English cucumber ((3 ounces), chilled, rinsed, seed removed and julienned); 1 hard boiled egg (, halved to serve on top of the noodles); 2 Tbsp gochujang ((Korean chili paste)); 1 Tbsp rice vinegar; 1 Tbsp honey; 1 Tbsp raw sugar; 1 Tbsp sesame oil; 1 Tbsp toasted sesame seeds

Prep 8 min Cook 12 min Serves 2 Source

Ingredients

180 g somen noodles ((6.3 ounces))
1/2 cup aged Kimchi (, cut into thumbnail pieces)
85 g Lebanese cucumber or English cucumber ((3 ounces), chilled, rinsed, seed removed and julienned)
1 hard boiled egg (, halved to serve on top of the noodles)
2 Tbsp gochujang ((Korean chili paste))
1 Tbsp rice vinegar
1 Tbsp honey
1 Tbsp raw sugar
1 Tbsp sesame oil
1 Tbsp toasted sesame seeds

Steps

1
Cook the somen noodles in rapidly boiling water until al dente (follow the package directions). Drain the noodles and rinse under cold running water for about 1 minute, stirring with tongs or your hand to cool them evenly. Drain thoroughly.
2
Combine the noodles, kimchi (and any kimchi juice released during cutting), and bibim sauce in a large mixing bowl. Mix well using your hands (wear a food-handling glove). Serve in a bowl, then top with cucumber and egg. Enjoy!