COLD SPICY KIMCHI NOODLES
Could this be the anti-ramen? Either way, it's my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy. Make the sauce in advance, but wait to toss with the noodles until just before serving. While you could order Korean ingredients online, it's more fun to go to a Korean supermarket, if only to see all the different types of kimchi. Korean red pepper flakes are without seeds, and only medium hot, so you can use a lot.
Provided by David Tanis
Categories dinner, lunch, noodles, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Make the sauce: Put the kimchi, juice, garlic, ginger, brown sugar, gochujang, miso, sesame oil, rice vinegar, lime juice, orange zest, fish sauce and gochugaru in a mixing bowl, and stir well to combine. Taste and adjust salt. Let stand at room temperature for at least 10 minutes (or you can store overnight in the fridge, covered).
- Bring a large pot of generously salted water to a boil. Add noodles and cook for about 5 minutes, or until cooked through but still firm. Drain in a colander, transfer to a bowl of cold water to cool, then drain again and set aside, covered with a towel.
- Just before serving, put noodles in a large mixing bowl. Add the sauce, along with cucumber, tomatoes, radishes, scallions and chile (if using) and toss gently to coat. Divide among individual serving bowls. Top each bowl with a halved egg, sesame seeds, cilantro and a squeeze of lime juice.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 467 milligrams, Sugar 6 grams, TransFat 0 grams
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Elisha Keeling
[email protected]I'm not a huge fan of kimchi, but I'm willing to give this recipe a try.
Md Djafan
[email protected]I can't wait to try this recipe! It looks so delicious.
Ghassen hamdi
[email protected]This recipe is perfect for a quick and easy weeknight meal. I always have the ingredients on hand.
Jada Asapace
[email protected]I'm allergic to nuts, so I used sunflower seeds instead of peanuts in this recipe. It was still really good!
Achampong Sheldon
[email protected]I added some shredded chicken to my kimchi noodles, and it was delicious! This dish is definitely a keeper.
Dinesh Crestha
[email protected]I'm not sure what went wrong, but my kimchi noodles turned out really bland. I think I might have used the wrong type of kimchi.
Atif Ali Official
[email protected]This recipe was a disaster! The noodles were overcooked, and the kimchi was way too sour.
Raheel Majeed
[email protected]I followed the recipe exactly, but my noodles turned out a bit too spicy for my taste. Next time, I'll use less kimchi.
Toey White
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of spicy food, but I'm glad I did. The kimchi flavor was actually really mellow, and the overall dish was quite refreshing.
Ryiker Wiseman
[email protected]Love this recipe! It's so easy to make, and the end result is always delicious.
Abubakar Abubakarbacha
[email protected]I've made this recipe a few times now, and it's always a crowd-pleaser. The noodles are perfectly cooked, and the kimchi adds just the right amount of heat.
Leyla Shemsu
[email protected]This cold kimchi noodle dish was a hit! The flavors were bold and spicy, exactly as promised. I also appreciated the step-by-step instructions, which made the cooking process easy to follow.