Refreshing Cold Noodles (with Spicy Seasoning, Crisp Cucumber, and Bean Sprouts)
Perfect for a Lack of Appetite! Cucumber Egg Cold Noodles Without Noodles and Classic Cold Noodles
As the weather heats up, don’t you find yourself craving a cool, sweet, and tangy bowl of cold noodles? With just store-bought cold noodle broth, you can easily make delicious cold noodles at home. This recipe introduces two delightful variations: ‘Cucumber Egg Cold Noodles,’ a satisfying meal even without noodles, and the traditional ‘Classic Cold Noodles’ made with somen. The Cucumber Egg Cold Noodles, featuring the crispness of cucumbers, the tenderness of egg crepes, and the crunch of bean sprouts, are a truly unique and delicious dish that will make you forget the heat. Let’s get started on this delightful cold noodle recipe!
Cold Noodle Ingredients- 1 Cucumber (choose a fresh and crisp one)
- 200g Bean Sprouts (use a generous amount for extra crunch)
- 4 Eggs (for a creamy and rich flavor)
- 4 Green Peppers (optional, for a hint of spice and color)
- 2 packs Store-bought Cold Noodle Broth (for a quick and flavorful base)
- 200ml Water (to adjust the broth’s consistency)
Spicy & Tangy Kimchi Garnish- 1 handful of Ripe Kimchi (finely chopped)
- 1 tsp Sugar (to balance the kimchi’s sourness and add sweetness)
- 1 tsp Sesame Oil (for a nutty aroma)
Flavorful Noodle Seasoning- 2 Scallions (finely chopped, for a fresh aroma)
- 2 Korean Cheongyang Peppers (seeds removed and finely chopped, adjust spiciness to taste)
- 1 Tbsp Toasted Sesame Seeds (essential for a nutty flavor)
- 1 Tbsp Sesame Oil (to enhance the overall aroma)
- 1 Tbsp Gochugaru (Korean chili flakes, for color and a mild heat)
- 3 Tbsp Guk-ganjang (Korean soup soy sauce, for savory depth)
- 1 handful of Ripe Kimchi (finely chopped)
- 1 tsp Sugar (to balance the kimchi’s sourness and add sweetness)
- 1 tsp Sesame Oil (for a nutty aroma)
Flavorful Noodle Seasoning- 2 Scallions (finely chopped, for a fresh aroma)
- 2 Korean Cheongyang Peppers (seeds removed and finely chopped, adjust spiciness to taste)
- 1 Tbsp Toasted Sesame Seeds (essential for a nutty flavor)
- 1 Tbsp Sesame Oil (to enhance the overall aroma)
- 1 Tbsp Gochugaru (Korean chili flakes, for color and a mild heat)
- 3 Tbsp Guk-ganjang (Korean soup soy sauce, for savory depth)
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly. Then, boil them in water for 6-7 minutes until they are crisp-tender. It’s important to time this correctly to maintain their crunch. Immediately after boiling, rinse the bean sprouts under cold running water to cool them down, then drain them well in a colander. This step prevents them from becoming mushy and keeps them delightfully crisp.
Step 2
Now, let’s prepare the kimchi garnish. Finely chop the ripe kimchi. In a bowl, mix the chopped kimchi with 1 teaspoon of sugar and 1 teaspoon of sesame oil. Combine everything well. Making this ahead of time allows the flavors to meld beautifully, resulting in a more delicious garnish. This will add a wonderful spicy and tangy element to your cold noodles.
Step 3
Next, we’ll create the seasoning sauce that is key to the flavor of your cold noodles. Finely chop the scallions and deseed and finely chop the Cheongyang peppers. In a separate bowl, combine 3 tablespoons of guk-ganjang, 1 tablespoon of gochugaru, the chopped scallions and peppers, 1 tablespoon of toasted sesame seeds, and 1 tablespoon of sesame oil. Mix everything thoroughly. Just like the kimchi garnish, preparing this sauce in advance allows the flavors to develop and deepen, creating a more complex taste.
Step 4
For the cucumber component, which will act as a noodle substitute, wash the cucumber well. Then, use a vegetable peeler to thinly peel it. Peeling thinly helps to create a softer texture. Cut the peeled cucumber in half lengthwise, and then slice it into thin, long julienne strips. This preparation will mimic the texture of noodles for a satisfying bite.
Step 5
Crack the 4 eggs into a bowl, whisk them well to break the yolks, and remove any stringy bits (chalazae). Cook them into thin omelets or crepes. Once cooled, slice them into thin julienne strips, similar to the cucumber. The bright yellow egg strips floating in the broth will make the dish visually appealing and add a delightful richness.
Step 6
If you have green peppers (putgochu), you can also slice them thinly after removing the seeds and use them as a garnish. The mild spiciness and fresh aroma of the green peppers will further enhance the flavor of your cold noodles. Don’t worry if you don’t have them; the dish will still be delicious!
Step 7
If you’re making the classic somen cold noodles, cook the somen according to the package instructions in plenty of boiling water. Once cooked, rinse the noodles thoroughly under cold running water to remove excess starch. Drain them well in a colander. This ensures the noodles remain springy and don’t become mushy.
Step 8
Now it’s time to assemble your cold noodles! For the store-bought cold noodle broth, mix in about 1/3 to 1/2 of the 200ml of water, depending on the broth’s original thickness, to reach your desired consistency.
*Cucumber Egg Cold Noodles: In a bowl, combine the julienned cucumber, egg strips, and cooked bean sprouts. Pour in the prepared broth. Top generously with the kimchi garnish and the seasoning sauce.
*Classic Somen Cold Noodles: In another bowl, place the cooked somen noodles. Arrange your chosen toppings, such as cucumber strips, egg strips, and bean sprouts, over the noodles. Finally, pour in the broth and garnish with the kimchi and seasoning sauce. For an extra kick, you can add a little vinegar or mustard to taste.
