A Spicy Summer Noodle Mix Recipes

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A SPICY SUMMER NOODLE MIX



A Spicy Summer Noodle Mix image

Provided by Jenny Kwak

Categories     Salad     Pasta     Appetizer     Quick & Easy     Cucumber     Summer     Noodle     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 3 to 4

Number Of Ingredients 9

2 fresh cucumbers, cut into long, skinny shreds
10 ounces kimchi , chopped coarse with its juice
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon crushed garlic
1 teaspoon sesame seeds
1 tablespoon vinegar
1 tablespoon sugar
14 ounces Korean wheat-flour noodles in dried pasta form

Steps:

  • 1. In a large mixing bowl, combine the cucumbers, kimchi, soy sauce, sesame oil, garlic, sesame seeds, vinegar, and sugar, using your hands to distribute the seasoning evenly. Keep aside.
  • 2. Bring 10 cups of water to a boil, then add noodles. Cook for about 7 minutes, stirring to prevent clumping. Korean wheat-flour noodles are thin and cook fairly quick. Strain and run through cold water to chill.
  • 3. Add the strained noodles to the salad mixture and mix roughly to dress the noodles. Put some ice in a shallow bowl, the noodles on top in a neat swirl, then use some of the salad mixture to spread over the top. Complement with Korean barley tea water to make the meal even more complete.

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