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Noodle i-d 18 Naeng myun
By Terry Durack
Published 2002
What
The Korean answer to soba, naeng myun are chewier, and paler in appearance. These popular noodles are usually made from a combination of buckwheat flour and potato starch, although cornstarch is sometimes used. The name itself simply means ‘cold noodle’, which neatly sums up their most popular form of presentation. They are also served hot in soup.
Why
Because the flavour and the texture make them perfect for cold noodle soups, and because the hot Korean summers make it the perfect country for cold noodle soups.
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