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 |
|
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.
Comments
Hi HappyZhangBo! Thanks for posting this recipe! While living in Beijing forom 1987-1998, my family & I would frequently eat at a small Korean restaurant.
The Korean cold soup with the very "Bouncy" noodles are my favorite! I can eat this dish everyday!
Please, to make sure, are these Soba noodles "Bouncy when you chew them? They are not al all like italian spagetti noodles.
Thanks! Juli ;)
Hey, this has been one of my favourite Korean dishes, I think all the Korean foods :D Wow, great to hear that you lived in China for over 10 years, there has been lots of changes in China in the last decade, you would be shocked if you go to China now! The noodles I used in this recipe were actually authentic Korean cold noodles that had that bouncy kind texture and tasted delicious. I found the noodles in a Korean grocery store in Toronto.
I put the soba noodles there, just because maybe most of people can not find this type of noodles.
I have shared quite some Korean recipes here, hope you will find more that you like :)
You are welcome and happy cooking :)
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