Radish Water Kimchi Noodles recipe - ingredients, nutrition and when to eat it
These noodles are made by serving thin wheat noodles in the bracing broth from well-fermented radish water kimchi.
These noodles are made by serving thin wheat noodles in the bracing broth from well-fermented radish water kimchi. The tangy, refreshing broth pairs with crisp cucumber and radish, making it a lovely choice for a light summer lunch.
Noodles · 15 minutes to cook
Nutrition (per 601.5g serving): 288.1 kcal · protein 9g · carbohydrate 56.1g · fat 2.3g · sodium 1455.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rinse the thin noodles well in cold water so the broth stays clear and the noodles stay springy.
Tips: The seasoning and tartness of dongchimi broth vary by brand and how long it has fermented. Add it a little at a time and adjust to taste.
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Ingredients (1 serving)
- Cooked somyeon noodles — 180 g
- Dongchimi broth — 300 ml
- Cucumber — 0.3 pc
- Radish — 2 piece
- Toasted sesame seeds — 0.5 tsp
- Ice — 3 pc