Korean · Lunch
Spicy Cold Noodles
Chilled wheat noodles tossed in a spicy-sweet gochujang dressing sharpened with rice vinegar and sesame oil, topped with a jammy soft-boiled egg, cucumber ribbons, and scallion. Served cold with toasted sesame seeds scattered over the top, this Korean noodle dish balances heat, tang, and sweetness in one bowl.
$3
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
398Calories
20.4gProtein
8.8gFat
63.2gCarbs
10.5gSugar
3.9gFiber
1087mgSodium
372mgChol
1.3gSat Fat
512mgPotassium
142mgCalcium
5.8mgIron
1.2mcgVitamin B12
8.2mgVitamin C
vegetarian
low-calorie
sweet-heat
all-time-classics
quick-lunch
vegetarian
Instructions
1
Prep
Bring water to a rolling boil and lower in eggs; set a bowl of ice water nearby for eggs and noodles.
2
Boil
Cook eggs over medium heat for 7 minutes until jammy, then transfer to ice water. Cook wheat noodles for 3 to 4 minutes over high heat until tender.
3
Chill
Drain noodles into ice water and rub gently for 30 seconds until cold and slick. Whisk gochujang, rice vinegar, sesame oil, sugar, and grated garlic until glossy.
4
Plate
Drain noodles, toss with dressing, top with halved cooled eggs, cucumber, scallion, and sesame seeds. Serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 large eggs (210g, 2 eggs soft-boiled)
- 5.2 oz150g dry wheat noodles
- 3 tbsp3 tbsp gochujang
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp sugar-white
- 2 clove2 clove garlic
- 11 cucumber (200g)
- 22 scallion
- 1 tsp1 tsp sesame seeds
- 1 cup240ml ice water for chilling
