One of many Asian recipes for spicy noodles – this one is from Korea. Perfect for a summer lunch, one would think. 🙂
Cooking time: 5 min
You need: a bowl and a pot
- 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
- Take a bowl and mix together the chili paste, soy sauce, kimchi, rice vinegar, sesame oil, chili powder and sugar. Put the bowl aside.
- Take a pot, add water, add the noodles and boil for 3-4 minutes, or as long as the noodles take to become tender.
- Turn off the fire.
- Strain the noodles. Next,
- 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.
- Drain again.
- Add the cold or cool noodles into the bowl containing the spicy mixture and mix together.
- Scoop the new mixture into serving bowls.
- 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.