Cold Korean Kimchi Noodles
Refreshing, sour and spicy all in one; could this noodle dish be the ultimate speedy lunch treat? We think it just might be.
Ingredients
50 g rice noodles, cooked and cooled
½ cucumber, thinly sliced or julienned
30 g beansprouts, blanched
2 spring onions, thinly sliced or julienned
1 egg
Dressing
3 tablespoon gochujang
2 teaspoons mirin
2 teaspoons rice vinegar
2 teaspoons sesame oil1 tablespoon sesame seeds, and extra to garnish
Garnish
1 spring onion, finely sliced to garnish (optional) 1 bunch of coriander, chopped to garnish (optional)
Method
Prepare rice noodles according to packet instructions, drain and run under cold water.
Mix together the dressing ingredients in a small bowl.
Bring a medium-sized pot of water to boil and blanch bean sprouts for 2 minutes. Drain and set aside
In the same pot of water, boil egg for 5-6 to get a soft-boiled egg. Boil for 7-8 minutes for a hard-boiled egg. Once cooked, remove the egg and place into a bowl of cold water to stop cooking.
In a large mixing bowl gently mix vegetables, noodles and sauce together, massaging well to ensure everything is generously coated. Transfer to a serving dish.
Peel egg and slice in half, and place on top of noodles
Serve with spring onion, coriander, and sesame seeds scattered on top
How To Make Delicious Cold Korean Noodles
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50 g rice noodles, cooked and cooled
½ cucumber, thinly sliced or julienned
30 g beansprouts, blanched
2 spring onions, thinly sliced or julienned
1 egg
Dressing
3 tablespoon gochujang
2 teaspoons mirin
2 teaspoons rice vinegar
2 teaspoons sesame oil1 tablespoon sesame seeds, and extra to garnish
Garnish
1 spring onion, finely sliced to garnish (optional) 1 bunch of coriander, chopped to garnish (optional)
Prepare rice noodles according to packet instructions, drain and run under cold water.
Mix together the dressing ingredients in a small bowl.
Bring a medium-sized pot of water to boil and blanch bean sprouts for 2 minutes. Drain and set aside
In the same pot of water, boil egg for 5-6 to get a soft-boiled egg. Boil for 7-8 minutes for a hard-boiled egg. Once cooked, remove the egg and place into a bowl of cold water to stop cooking.
In a large mixing bowl gently mix vegetables, noodles and sauce together, massaging well to ensure everything is generously coated. Transfer to a serving dish.
Peel egg and slice in half, and place on top of noodles
Serve with spring onion, coriander, and sesame seeds scattered on top
How To Make Delicious Cold Korean Noodles
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!