About this Recipe
In the dead of summer, there’s nothing like a mountain of cold, spicy noodles mixed with crunchy vegetables and pears. This easy Korean dish takes a bit of prep but comes together quickly once the toppings are all julienned.
Kimchi contains gut-friendly probiotic bacteria, as well as vitamins A and C. The diverse amount of vegetables here is great for providing more nutrients and vitamins, as well as plenty of fiber. This well-balanced dish contains a complex range of flavors and textures for satiety –it’s a complete meal that will satisfy you for hours.
Note: Feel free to leave out the egg to make this vegan. To make a less-spicy version, use white kimchi and/or omit the gochujang.
4 to 6 Servings
- 1 cup (175 g) kimchi (with juice), finely chopped
- 1/2 cup (120 ml) gochujang (Korean chile paste, available at most Asian grocery stores)
- 2 garlic cloves, minced
- 2 Tbsp (30 ml) soy sauce
- 1 Tbsp (15 ml) sesame oil
- 2 Tbsp (30 ml) brown rice syrup or honey
- 2 Tbsp (30 ml) rice vinegar
- 2 eggs
- 12 oz (about 340 g) dried somyeon noodles
- 2 tsp cooking oil
- 8 large shiitake mushrooms, stemmed and thinly sliced (about 1 cup)
- 2 carrots, peeled and julienned (about 1 cup)
- 1/2 cup (51 g) thinly sliced garlic chives or scallions
- 1/2 cup (25 g) snow pea sprouts (optional)
- 1 cup (80 g) thinly sliced red cabbage
- 1 cup (125 g) julienned cucumbers (preferably Persian or other thin-skinned variety)
- 1 cup (110 g) julienned Korean radish or daikon
- 1 cup (110 g) julienned Asian pear
- 2 tsp sesame seeds
Step 1Bring a big pot of water to boil over high heat.
Step 2While you’re waiting for the water to boil, make the sauce: In a small bowl, mix the kimchi, gochujang, garlic, soy sauce, sesame oil, brown rice syrup, and rice vinegar until well-combined. Set aside.
Step 3Once the water is at a rapid boil, place clean, room-temperature eggs in the boiling water and set a timer for 6½ minutes.
Step 4As soon as the timer goes off, scoop the eggs from the water and put them in ice water, peeling them when they’re cool enough to handle. Keep your pot of water at a rapid boil and cook the noodles for about 3 minutes, or until they’re chewy (don’t overcook them!). Drain and rinse them well in cold water until they’re chilled.
Step 5Heat the oil in a medium-sized pan over medium heat and cook the mushrooms and carrots for about 5 minutes, stirring often, until they’re slightly softened. Toss the cooked, chilled noodles with the mushrooms, carrots, garlic chives/scallions, pea sprouts (if using), red cabbage, and the sauce.
Step 6Divide the noodle-vegetable mixture into four equal servings. Top each portion with a quarter of the cucumber, daikon, and pear. Cut the eggs in half, then nestle a half egg on each serving and sprinkle with sesame seeds.
Substitutions: Japanese somen make a fine stand-in for somyeon
Level Up: Use homemade kimchi and/or somyeon noodles
Try It With: Daigaku Imo (Japanese candied sweet potato)
Zero Waste: Save the carrot peels, shiitake stems, and scallion root ends for making broth
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