Korean-inspired cold spicy noodles

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Published on 30 min main spring summer fall winter

Ingredients

For 3 portions

  • Wheat noodles
  • 4–6 tbsp oil
  • 2–3 tbsp gochugaru (or chili powder)
  • 2 tbsp sesame seeds
  • 2 garlic cloves, minced
  • 2 tsp honey
  • 2–3 tbsp soy sauce
  • 2 tbsp white vinegar
  • 3–4 tbsp sesame or peanut paste
  • 2 tbsp water
  • Cucumber, fresh out of the fridge and julienned
  • 1.5 cm ginger, minced optional
  • Dried seaweed, cut small optional

Instructions

Sauce

  1. Mix the gochugaru, sesame seeds, garlic, and ginger in a heat-proof bowl.
  2. Add the oil to a pan and heat it. When hot, gently pour it over the spices bowl and mix.
  3. Add the rest of the ingredients and mix to combine. Add as much water as needed to obtain a silky sauce, the texture of cream.

Noodles

  1. Cook noodles until al dente.
  2. When the noodles are cooked, drain and immediately plunge them into cold water.
  3. Renew the cold water until the noodles are cold.
  4. Drain and set aside.

Serve

  1. To serve, add some noodles in a deep plate and top it with some sauce. You can do this in two layers, so that the sauce is more evenly distributed.
  2. Top with some julienned cucumber, sesame seeds and dried seaweed.