Kimchi Cold Noodles – 김치 국수

This is certainly another one of our family favorites during the summer. It is a cold spicy noodle dish that uses white thin soba noodles and kimchi. Don’t be scared of the combination of ‘cold’ + ‘spicy’ + ‘noodles’…although, this may take a certain getting used to for those unfamiliar with typical Asian cold noodle dishes. Try this recipe out, and we will be holding our breaths and keeping our fingers crossed hoping that you love them as much as we do!

What You Need:

• White thin Soba Noodles (you can find this in most Asian stores. Please don’t feel restricted to use just the white thin ones. You can try buckwheat, acorn, etc)
• Well fermented kimchi
• sugar
• rice vinegar
• hon dashi
• sesame oil
• korean red pepper flakes (optional if you want more spice)

*as you can see, the recipe does not involve any meats (although, you are free to add in ham, eggs, etc) and may be a great new dish for vegetarians!

What to Do:

First, boil the white noodles as instructed on the package.

Once the noodles are ready, drain them using a strainer and wash with cold water. The last thing you want to do is to serve up warm noodles, so be sure to make sure the noodles are cold. Drain, drain, and drain!

Once you have the noodles ready, set aside. Grab a good handful or two of kimchi and slice them up. Similar to the way we sliced them up in the kimchi fried rice recipe.

Add in a good pinchful of hon dashi, 1-1.5 tablespoons of sugar, 1-1.5 tablespoons of vinegar, and MIX!

Add the kimchi to the noodles.

Don’t be scared to get your hands dirty!

We are almost done! Add in a good splashful (.5-1 tablespoon) of sesame oil. If you want to oomph the spice factor, sprinkle on some red pepper flakes and continue to mix.

You are ready to serve this dish! Enjoy!