Ingredients
• 8 oz (225g) Korean sweet potato noodles (or buckwheat noodles)
• 1 cup (240ml) beef or chicken broth, chilled
• 2 tablespoons (30ml) rice vinegar
• 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) honey
• 1 teaspoon (5ml) sesame oil
• 1/2 teaspoon (2.5ml) ground black pepper
• 1/4 teaspoon (1.25ml) salt
• 1 cucumber, julienned
• 1 carrot, julienned
• 2 hard-boiled eggs, peeled and halved
• 2 scallions, thinly sliced
• 1 tablespoon (15ml) toasted sesame seeds
Instructions
- Cook the Noodles: Bring a large pot of water to a boil. Add the Korean sweet potato noodles and cook according to the package instructions, usually 4-5 minutes. Drain the noodles and rinse them under cold water until completely chilled. Set aside.
- Prepare the Sauce: In a small bowl, whisk together the chilled broth, rice vinegar, soy sauce, honey, sesame oil, black pepper, and salt. Taste and adjust the seasoning as needed.
- Assemble the Dish: Place the cooked and chilled noodles in a serving bowl. Pour the sauce over the noodles and gently toss to coat evenly. Top with the julienned cucumber, julienned carrot, hard-boiled egg halves, sliced scallions, and toasted sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Cuisine: Americans
Keywords: 30-Minute Homemade Korean Cold Noodles Recipe