Cucumber Kimchi Noodles recipe - ingredients, nutrition and when to eat it
A refreshing bowl of noodles served with well-fermented cucumber kimchi broth and crisp cucumber.
A refreshing bowl of noodles served with well-fermented cucumber kimchi broth and crisp cucumber. It’s tangy and savory, making it a lovely choice for lunch on a hot day or a light dinner.
Vegetables · 15 minutes to cook
Tips: Add the cucumber kimchi broth a little at a time, tasting as you go, so it’s easier to get the seasoning right.
Tips: Rinse the noodles thoroughly in cold water to keep the broth clear and fresh-tasting.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 1 serving
- Well-fermented cucumber kimchi — 1 handful
- Cucumber kimchi broth — 0.5 cup
- Cucumber — 0.5 pc
- Toasted sesame seeds — 1 tsp
- Ice — 4 pc