Young Radish Kimchi Noodles recipe - ingredients, nutrition and when to eat it
These summer noodles combine chewy somyeon with crisp young radish kimchi and chilled broth.
These summer noodles combine chewy somyeon with crisp young radish kimchi and chilled broth. Tangy and refreshing, they’re perfect for lunch on a hot day or a light dinner.
Noodles · 15 minutes to cook
Nutrition (per 563g serving): 290.9 kcal · protein 10.5g · carbohydrate 54.4g · fat 2.7g · sodium 823mg
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: Boil the somyeon 10–20 seconds less than the package directions to keep it from getting too soft in the broth.
Tips: Pour in the broth just before eating so the noodles stay springy.
Tips: If the kimchi brine is too salty, add a little more water and a few extra drops of vinegar.
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Ingredients (1 serving)
- Cooked milmyeon or somyeon (thin wheat noodles) — 180 g
- Young summer radish kimchi — 120 g
- Water — 150 ml
- Ice — 80 g
- Cucumber — 30 g
- Toasted sesame seeds — 1 tsp