recipe, cook, main courses, vegetarian, meatless, dairyless, kosher, halal, lenten
Leave a comment

Korean Spicy Cold Noodles with Egg and Cucumber

Cuisine: Korean
Region: Common

One of many Asian recipes for spicy noodles – this one is from Korea. Perfect for a summer lunch, one would think. 🙂

Serves 4
Cooking time: 5 min
You need: a bowl and a pot

Ingredients

  • 100g (0.25 Lb) Korean noodles – any kind you like
  • 2 hard boiled eggs, cut in halves
  • 1/2 cup thinly sliced cabbage or lettuce
  • 1 cucumber, peeled, cut in thin strips
  • 1 + 1/2 cups kimchi, chopped
  • 1 Tbsp Korean chili powder
  • 1 + 1/2 cups brown rice vinegar
  • 2 Tbsp chili paste
  • 2 Tbsp caster sugar
  • 1 Tbsp sesame oil
  • 1 Tbsp soy sauce

Instructions

  1. Take a bowl and mix together the chili paste, soy sauce, kimchi, rice vinegar, sesame oil, chili powder and sugar. Put the bowl aside.
  2. Take a pot, add water, add the noodles and boil for 3-4 minutes, or as long as the noodles take to become tender.
  3. Turn off the fire.
  4. Strain the noodles. Next,
  5. Put the strainer under running cold water so that the noodles cool off. At this point you’re deciding whether the noodles are going to be cold, or simply cool.
  6. Drain again.
  7. Add the cold or cool noodles into the bowl containing the spicy mixture and mix together.
  8. Scoop the new mixture into serving bowls.
  9. Top each serving bowl with sliced cucumber, the cabbage or lettuce and a half of an egg.

Notes on the Korean Spicy Cold Noodles with Egg and Cucumber

  • If the recipe is somewhat too spicy to non-Koreans, one can always cut down on spice to one’s taste.
  • If you feel that 100g of noodles is too little a quantity for 4 people feel free to increase the quantity – no problem there.