Cold Noodles with Cucumber and Kimchi recipe - ingredients, nutrition and when to eat it
This cold noodle dish is made with boiled somyeon in well-fermented kimchi brine, topped with shredded cucumber and kimchi.
This cold noodle dish is made with boiled somyeon in well-fermented kimchi brine, topped with shredded cucumber and kimchi. Its tangy, refreshing flavor makes it an easy lunch for a hot day.
Noodles · 15 minutes to cook
Tips: If the kimchi brine is too salty or sour, stir in a little cold water to taste.
Tips: Rinse the somyeon thoroughly in cold water after boiling so the broth stays clear and the noodles stay springy.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 1 serving
- Kimchi brine — 0.5 cup
- Napa cabbage kimchi — 0.3 cup
- Cucumber — 0.5 pc
- Ice — 0.5 cup
- Sesame seeds — 0.5 tsp