How to Cook Vegetable Korean Cold Noodles

My mom told me when she was pregnant with me, she could barely eat anything, but one thing that she would still eat was Korean cold noodles. So naturally, after I was born, it's also one of my favorite dishes to eat. Today let's see how to cook vegetable Korean cold noodles!

Ingredients

Buckwheat noodles 1 Packet (Korean)
English cucumber 1/2 , julienned
Apple 1 , julienned
Kimchi To Taste , chopped finely
Scallions 1 Tablespoon , mince
Cilantro 1 Tablespoon , mince
To prepare stock
Water 6 Cup (96 tbs)
Onion 1/2
Soy sauce 2 Tablespoon
Scallions stalks 2
Sesame oil 1 Tablespoon
Rice vinegar 1/2 Cup (8 tbs)
Salt 1 Tablespoon
Sugar 1/2 Cup (8 tbs)

Directions

MAKING:

1. First in a pot, add 6 cups of water, 1/2 of an onion, 2 stalks of scallions, 4 pieces of garlic, and boil it for 15 minutes. After the water is boiled, turn to low heat.

2. After 15 minutes, take out all the ingredients inside the pot. Add 1/2 of a cup of rice vinegar, 1/2 of a cup of sugar, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of salt, and mix well.

3. Taste the soup and see if you like it. Chill the soup in a refrigerator.

4. To boil the noodles, boil water in a pot, cook the noodles for 20 seconds. Take the noodles out and drain with cold water.

SERVING:

5. Serve the noodles in a bowl, top with julienned cucumber, julienned apple, chopped kimchi, minced scallions, and cilantro.

Recipe Summary

Difficulty Level: Easy
Servings: 2

Nutrition Facts

Serving size

Calories 333Calories from Fat 68

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol

Sodium 3761 mg156.71%

Total Carbohydrates 68 g22.7%

Dietary Fiber 3 g12%

Sugars 60 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet