Korean Cold Noodles
Chilled buckwheat noodles in a savory-sweet soy-based sauce, topped with cucumber, a boiled egg, and sesame seeds. A refreshing, easy weeknight meal.
- Total time
- 30 min
- Servings
- 2
- Calories
- 420
- Protein
- 16g
Ingredients
- 8 oz buckwheat noodles
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 medium cucumber
- 2 large eggs
- 1 tbsp sesame seeds
Instructions
- 1
Boil the 2 eggs in a small pot of water for 8 minutes, then transfer to ice water to cool. Peel and halve them.
- 2
Cook the 8 oz buckwheat noodles in boiling water until tender, about 5 minutes. Drain, rinse under cold water, and drain well.
- 3
In a small bowl, whisk the 3 tbsp soy sauce, 2 tbsp sugar, 1 tbsp sesame oil, and 2 tbsp rice vinegar until the sugar dissolves.
- 4
Slice the 1 cucumber into thin matchsticks. Divide the noodles between two bowls, pour the sauce over, and toss to coat.
- 5
Top each bowl with cucumber, 1 halved egg, and sprinkle with the 1 tbsp sesame seeds. Serve cold.
Tools you’ll need
- pot
- colander
- small bowl
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
