Cold, Spicy Kimchi Noodles0
These noodles will drive you craaaaazy. OK, I can’t back that up, but they’re spicy and funky and unexpectedly cold, like a salad and ramen’s spicy funky lovechild. OK, I can’t back that up either. In any event, get yourself some kimchi – I got delicious radish kimchi from my local farmer’s market – and you’ll have these noodles made in twenty minutes or less. Might we even say they are healthy? They contain very little fat and a lot of vegetables, so… Hey, yeah. A salad it is.
The Magic Bullet makes whipping together the dressing very easy, and the only other time factor is the minutes it takes to boil the noodles and the time it takes to slice some veggies. Add a soft-boiled egg for protein and incredible richness, and you’ve got yourself a spicy, funky meal.
Adapted from The New York Times
Cold, Spicy Kimchi Noodle Recipe
- 1 cup kimchi
- 1 garlic clove, peeled
- 1 two-inch piece of ginger, peeled
- 2 tbl brown sugar
- 1 tbl gochujang
- 1 tablespoon miso
- 1 tbl sesame oil
- 1 tbl rice vinegar
- Juice of 1 lime
- 1 tbl fish sauce
- ½ lb soba noodles
- 1 cucumber, peeled and large diced
- 1 cup halved cherry tomatoes
- 3 scallions, sliced
- 3 eggs
- 2 tbl sesame seeds
- Blend kimchi, garlic, ginger, brown sugar, gochujang, miso, sesame oil, rice vinegar, lime juice, and fish sauce in your Magic Bullet.
- Meanwhile, cook soba noodles until al dente and rest in cold water. Drain. Boil eggs for about five minutes and rest in cold water. Peel.
- Mix noodles, sauce, tomatoes, noodles, and cucumbers. Serve, garnishing with eggs and sesame seeds.