Spicy buckwheat noodles

Name: Spicy buckwheat noodles
Yield: Serves 2
Cuisine: Korean
Ingredients: 1 garlic clove, finely chopped; 2.5 ml/½ tsp soy sauce; 5 ml/1 tsp Korean chilli powder; 5 ml/1 tsp sesame seeds; 30 ml/2 tbsp sugar; 90 g/3½ oz naengmyun buckwheat noodles; ½ cucumber; 30 ml/2 tbsp gochujang chilli paste; ice cubes, to serve; 10 ml/2 tsp sesame oil; 1 hard-boiled egg; ½ Asian pear

Preparation info

Serves
2

Difficulty
Easy

Appears in

Taste of Korea

By Young Jin Song

Published 2011

About

This chilled noodle salad, called bibim naengmyun, is ideal for a summer lunch dish. The cool temperature of the buckwheat noodles contrasts with the spiciness of the dressing, and Asian pear adds a delicious sweetness.

Ingredients

90 g/3½ oz naengmyun buckwheat noodles
1 hard-boiled egg

Asia
Korea
Lunch
Vegetarian
Street Food
Summer
Spicy
Noodles

Method

Cook the noodles in a large pan of boiling water for 5 minutes. Drain them, and then rinse two or three times in cold water until the water runs clear. Chill for 30 minutes.
Slice the hard-boiled egg in half. Seed the cucumber and slice it into long, thin matchstick strips. Peel and core the Asian pear and slice it into fine matchstick strips.
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Ingredients

Method

Photos