Korean Sweet & Sour Cold Noodles
This sweet and sour cold noodles dish is one of my favorites, it's particularly good on a hot summer day. Easy to make, and tastes refreshing and delicious.
Yield
2 servingsPrep
10 minCook
5 minReady
18 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
soba noodles
or Korean dried starchy noodles |
*
|
| Sweetsour base | |||
| 2 | tablespoons |
soy sauce, tamari
or to taste |
|
| ½ | tablespoon |
soy bean paste
miso paste, or to taste, optional |
* |
| 2 | tablespoons |
rice vinegar
or to taste |
|
| 1 | tablespoon |
sugar
or to taste |
|
| ½ | teaspoon |
red pepper flakes
or use 1 teaspoon korean chili paste |
|
| ½ | tablespoon |
ketchup
optional |
|
| 1 | clove |
garlic
minced |
|
| ½ | teaspoon |
ginger
minced |
|
| 2 | tablespoons |
cilantro
freshly chopped |
|
| 1 | teaspoon |
sesame oil
|
|
| 2 | teaspoons |
sesame seeds
toasted |
|
| 4 | cups |
water
ice cold |
|
| Toppings | |||
| 1 |
carrots
cut into matchsticks |
|
|
| ½ |
english cucumber
cut into matchsticks |
*
|
|
| ½ |
apples
red delicious, or gala, or any apple, thinly sliced |
|
|
| 3 |
scallions, spring or green onions
sliced |
|
|
| 1 | large |
eggs
hard-boiled, cut into half lengthwise |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
soba noodles
or Korean dried starchy noodles |
*
|
| Sweetsour base: | |||
| 3E+1 | ml |
soy sauce, tamari
or to taste |
|
| 7.5 | ml |
soy bean paste
miso paste, or to taste, optional |
* |
| 3E+1 | ml |
rice vinegar
or to taste |
|
| 15 | ml |
sugar
or to taste |
|
| 2.5 | ml |
red pepper flakes
or use 1 teaspoon korean chili paste |
|
| 7.5 | ml |
ketchup
optional |
|
| 1 | clove |
garlic
minced |
|
| 2.5 | ml |
ginger
minced |
|
| 3E+1 | ml |
cilantro
freshly chopped |
|
| 5 | ml |
sesame oil
|
|
| 1E+1 | ml |
sesame seeds
toasted |
|
| 946 | ml |
water
ice cold |
|
| Toppings: | |||
| 1 | each |
carrots
cut into matchsticks |
|
| 0.5 | each |
english cucumber
cut into matchsticks |
*
|
| 0.5 | each |
apples
red delicious, or gala, or any apple, thinly sliced |
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| 1 | each |
eggs
hard-boiled, cut into half lengthwise |
|
Directions
Bring a pot of water to a boil.
Cook the noodles for about 5 minutres, or according to the direction on the package.
Drain and run under cold water. Drizzle a bit sesame oil to toss the noodles, which prevents the noodles from being sticky.
Put the noodles in the frige.
In a large bowl, add all the sweet-sour base ingredients together, and mix until well combined.
Season to taste with more soy sauce, vinegar, sugar, and red pepper flakes if needed.
Divide the cold-seasoned base among two bowls.
Place equal amount of noodles in each bowl.
Top with carrots, cucumber, scallions and half boiled egg.
Serve.
Note: You can find dried Korean noodles in all the Korean or most of the Asian grocery stores.
The base can be prepared and kept in the frige for up to 1 week.
For a cooler solution, after you plate up the dish, put in the freezer for about 10 minutes.
