Saturday, August 17, 2013
2 fresh cucumbers, in long, skinny shreds, sliced match stick size
1 small carrot, thinly sliced, slivers
2 c. watercress, 1 ½-inch pieces chopped
2 c. parboiled and rinsed in cold water and drained - bean sprouts
1 c. shredded red or white head cabbage (optional)
10 ounces kimchi, chopped coarse, with juice
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon crushed garlic
1 teaspoon toasted sesame seeds
1 tablespoon vinegar
1 tablespoon sugar
Korean nori or seaweed flakes
14 ounces Korean wheat-flour noodles, dried
2-3 soft boiled eggs, peeled cut in halves
Combine ingredients except noodles, using hands to distribute seasonings evenly. Set aside.
Bring 10 cups of water to a boil; add noodles. Cook 7 minutes, stirring to prevent clumping. Strain and rinse with cold water to chill.
Add noodles to salad mixture, reserving some salad for garnish. Mix to coat noodles.
To serve: Place the noodles on top in a swirl in individual bowls. Top with reserved salad mixture and soft boiled egg halves! Adjust to taste so you can get your spiciness level! No foget to sprinkle nori flakes too eh!
Serves 3 to 4
Also you can add chopped kalbi, bulgogi, teriyaki beef or chicken as one of the toppings.
So refreshing onolicious for a hot summer day or whenevahz!!
Let's kaukau!! Enjoy!! :)