These Cold Korean Noodle Bowls are great for using up leftovers and are great for packed lunches.
- 80g (3 oz) Skinny Soba Noodles
- 75g (2.5 oz) Kimchee, chopped
- 1 tsp Rice Wine Vinegar
- 1/2 tsp Toasted Sesame oil
- 1/2 tsp Runny Honey
- 1/2 tsp Gochugaru Korean Red Pepper Flakes (I get them on Amazon)
- 1 Soft Boiled Egg, halved (boiled for 5–6 minutes)
- 1/8 Cucumber, peeled and sliced
- 1 Large Spring Onion, shredded
- Large Handful Shredded Roast Duck
- 1/2 tsp Furikake Seasoning (again Amazon) or Toasted Black Sesame Seeds
- Cook the noodles following the instructions on the packet and boil your egg while you prepare the dressing and the rest of your ingredients.
- To make the dressing, combine the chopped kimchee, vinegar, sesame oil, honey and gochugaru flakes (please do make the effort to find these online or in an Asian grocery, and whatever you do don’t try using regular chilli flakes instead. If you really can’t find them but you can find Aleppo Chilli/ Pul Biber substitute that) until they make a coherent sauce.
- Drain the cooked noodles and rinse them under cold water until they’ve completely cooled. Shake out any excess water, and plate them up with the toppings portioned around the plate (see the recipe photos) and the soft boiled egg halved in the middle.
- Spoon the dressing into another portion (it is traditional to mix it in as you eat), and sprinkle furikake (if you’ve got a bottle for this recipe you can also use it over steamed rice, and in my Easy Salmon Poké Bowls) or sesame seeds over the top. If you’re packing this up for work, pack the dressing and the furikake/ sesame seeds in a separate bowl to add just before serving.