A popular Korean cold noodle dish. Familiar starter ban chan dishes, arranged on a bed of chilled soba or somen noodles. Drizzled with a spicy, hot and sweet sauce. A great way to use up any leftover vegetables, chicken or meats.
1 (8 oz.) soba or somen noodles
1 c. bean sprouts
2 c. watercress, 1 ½-inch pieces
1 small carrot, thinly sliced, slivers
1 small Japanese (seedless) cucumber, thinly sliced, slivers
½ c. favorite kim chee
2 TB ko choo jang
2 TB rice wine vinegar
1 TB Aloha shoyu
2 TB honey
1 TB sesame oil
1 TB sesame seeds, toasted, crushed
In a large saucepan over high heat; bring water to a boil. Cook noodles in boiling water for about 3 minutes. In a medium sized mixing bowl; place bean sprouts, watercress and carrots. Place colander on top of bowl and place in sink. When noodles are done; drain noodles into colander over bowl of vegetables. Allow vegetables to sit 10 minutes. Rinse noodles in cold water thoroughly. Transfer noodles in a bowl.
For service: arrange vegetables and kim chee onto noodles. Top with sauce; mix well. Serves 4. Optional to top noodles with leftover kalbi, bul go gi, teriyaki beef or chicken.
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