Naemyeon (Korean Cold Noodles)

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Andy Wong Ng

Ingredients

Sauce

  • 1
    Pinch Salt
  • 2
    Tbsp Kimchi Juice
  • 1
    Tbsp Sugar
  • 1
    Tbsp Rice Vinegar
  • 1
    Tsp Sesame Oil

Noodles

  • 135
    grams Korean Buckwheat Naemyeon Noodles
    Boiled 3-5 Min and Cooled in Cold Water

Toppings

  • 1/4
    Cup Kimchi
    Chopped
  • 1/4
    Large Cucumber
    Cucumber
  • 1
    Large Egg
    Boiled 3-5 Min and Cut in Half
  • 1/2
    Sheet Nori or Seaweed
    Cut into Strips
  • 1
    Stem Scallions
    Chopped
  • 1/2
    Cup Ice
    Crushed
  • 1/2
    Tsp Toasted Sesame Seeds

Instructions

1
Naemyeon
2
Mix sugar, rice vinegar, salt, kimchi juice, and sesame oil together for the sauce. Cut the toppings and boil the egg for 3-5 minutes.
3
Boil the noodles for 3-5 minutes and rinse in cold water. Let the noodles sit in cold water for five minutes instead of rinsing to make the noodles chewier
4
Don’t cut the noodles
5
Cut the soft boiled egg in half, add on the toppings,& sauce onto the noodles and at.
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Naemyeon