Noodles
Spicy mixed noodles
Rinse somen in cold water, mix with red pepper paste seasoning, and top with cucumber.
- Prep
- 10 min
- Cook
- 10 min
Scale the recipe
Ingredients
- dry somen Weight of dry noodles before boiling
- 180 g
- cucumber
- 100 g
- Napa cabbage kimchi
- 80 g
Seasonings
- Korean red chili paste (gochujang)
- 2 T
- Rice vinegar
- 2 T
- sugar
- 1 T
- sesame oil
- 1 T
- Brewed soy sauce
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Mix the noodle sauce
Mix the gochujang 2 T, vinegar 2 T, sugar 1 T, sesame oil 1 T and soy sauce 1/2 T.
-
Cut the cucumber and kimchi
Cut the cucumber 100 g into thin strips and finely chop the kimchi 80 g.
-
Boil the somen
Boil the somen noodles 180 g for the time indicated on the package.
-
Rinse and drain the noodles
Rinse the noodles in cold drinking water to remove the starch, then drain in a sieve.
-
Toss the noodles and kimchi
Toss the drained somen and chopped kimchi with the sauce until evenly coated.
-
Serve with the cucumber
Divide the dressed noodles among bowls and top with the sliced cucumber.
