Korean Spicy Cold Noodles

INGREDIENTS

• 8 oz somyeon (thin wheat noodles) or buckwheat/soba noodles
• cucumber, kimchi, boiled egg, crushed sesame seeds, and/or any other toppings of choice optional, for garnish

Sauce

• 3 tbsp Gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 2 tbsp white vinegar or rice vinegar
• 3 cloves garlic minced
• 1 1/2 tbsp sugar or honey
• 1 tbsp toasted sesame seeds

INSTRUCTIONS

1. Combine all sauce ingredients in a bowl and set aside.
2. Cook noodles according to package instructions. Drain and rinse the noodles in ice-cold water, rubbing them with your hands to remove excess starch. Drain well and place in a bowl.
3. Add the sauce over the noodles and mix together until the noodles are evenly coated. Garnish and enjoy!

NOTES

1. These noodles are best served fresh. To prepare it in advance, I recommend assembling the sauce and adding it to your noodles upon serving. The sauce will be good for up to 1-2 days in the fridge. 
2. Popular toppings include a soft-boiled egg, cucumber, kimchi, lettuce, cabbage, perilla leaves, and carrot, but you can add any vegetables of choice. Enjoy everyone!