Cold Spicy Kimchi Noodles
Could this be the anti-ramen? Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy. Make the sauce in advance, but wait to toss with the noodles until just before serving. While you could order Korean ingredients online, it’s more fun to go to a Korean supermarket, if only to see all the different types of kimchi. Korean red pepper flakes are without seeds, and only medium hot, so you can use a lot.
- Serves: 4 persons
- 1cup finely chopped kimchi, plus 2 tablespoons kimchi juice
- 1medium garlic clove, grated
- 2teaspoons grated ginger
- 2tablespoons brown sugar
- 1tablespoon gochujang (Korean hot pepper paste)
- 1tablespoon Japanese red miso
- 1tablespoon sesame oil
- 1tablespoon rice vinegar
- 2tablespoons lime juice
- 1teaspoon orange zest
- 1teaspoon fish sauce
- ½teaspoon gochugaru (Korean red pepper flakes)
- 8ounces flat rice noodles or soba noodles
- 1medium cucumber, peeled, halved and sliced into half-moons (about 1 cup)
- 1cup halved cherry tomatoes
- 3or 4 large red radishes, sliced into thin rounds
- ½cup scallions, slivered
- 1serrano chile, thinly sliced (optional)
- 3eggs, boiled for 7 minutes, cooled in ice water, peeled and halved (cook 9 minutes for a firmer yolk)
- 2tablespoons toasted sesame seeds
- Cilantro sprigs or chopped cilantro, for garnish
- Lime wedges, for serving
Step 1Make the sauce: Put the kimchi, juice, garlic, ginger, brown sugar, gochujang, miso, sesame oil, rice vinegar, lime juice, orange zest, fish sauce and gochugaru in a mixing bowl, and stir well to combine. Taste and adjust salt. Let stand at room temperature for at least 10 minutes (or you can store overnight in the fridge, covered).
Step 2Bring a large pot of generously salted water to a boil. Add noodles and cook for about 5 minutes, or until cooked through but still firm. Drain in a colander, transfer to a bowl of cold water to cool, then drain again and set aside, covered with a towel.
Step 3Just before serving, put noodles in a large mixing bowl. Add the sauce, along with cucumber, tomatoes, radishes, scallions and chile (if using) and toss gently to coat. Divide among individual serving bowls. Top each bowl with a halved egg, sesame seeds, cilantro and a squeeze of lime juice.