Spicy Noodles with Young Radish Kimchi recipe - ingredients, nutrition and when to eat it
These summer noodles are made by tossing boiled somyeon wheat noodles with crunchy, tangy young radish kimchi and a sweet-spicy sauce.
These summer noodles are made by tossing boiled somyeon wheat noodles with crunchy, tangy young radish kimchi and a sweet-spicy sauce. They’re great for lunch on a hot day or a light dinner.
Vegetables · 15 minutes to cook
Nutrition (per 364.5g serving): 380.7 kcal · protein 11g · carbohydrate 65.6g · fat 7.5g · sodium 1153.1mg
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: Add a tablespoon or two of young radish kimchi brine so the sauce clings to the noodles and keeps its tangy flavor.
Tips: If the kimchi is salty or well-fermented, use a little less gochujang and vinegar to suit your taste.
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Ingredients (1 serving)
- Boiled somyeon wheat noodles — 180 g
- Young radish kimchi — 100 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Cucumber — 0.3 pc