Easy Tangy Spicy Cold Noodles

Ingredients

• 14.1 ozRamen noodles (without seasoning packet) or somen noodles
• 3 tablespoonsGochujang (Korean chili paste)
• 3 tablespoonsRice vinegar
• 2 tablespoonsSoy sauce
• 1 tablespoonSesame oil
• 1 tablespoonGranulated sugar
• 2 clovesGarlic, minced
• 2 tablespoonsWater
• 0.5 largeCucumber, julienned
• 1 mediumCarrot, julienned or shredded
• 2 stalksScallions, thinly sliced
• 1 teaspoonToasted sesame seeds
• 2 largeHard-boiled eggs, halved (optional for vegetarian option)

Instructions

1. 1

   Cook the noodles according to package instructions. For cold noodles, boil until just tender. Once cooked, drain immediately and rinse thoroughly under cold running water until completely chilled. Drain very well and set aside.

   ⏱ 8 min
2. 2

   While the noodles cook and chill, prepare the sauce. In a large mixing bowl, combine the gochujang, rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and water. Whisk vigorously until the sugar dissolves and the sauce is smooth and well combined.

   ⏱ 5 min
3. 3

   Prepare your vegetables: julienne the cucumber and carrot, and thinly slice the scallions.

   ⏱ 5 min
4. 4

   Add the chilled, drained noodles to the bowl with the sauce. Add most of the julienned cucumber, carrot, and sliced scallions (reserve a small amount for garnish). Toss everything together thoroughly until the noodles are evenly coated with the spicy, tangy sauce.

   ⏱ 2 min
5. 5

   Divide the noodles among serving bowls. Garnish with the reserved cucumber, carrot, and scallions. Sprinkle with toasted sesame seeds. For a heartier meal, top with halved hard-boiled eggs, or for a vegetarian-friendly option, consider pan-fried tofu. Serve immediately and enjoy!

   ⏱ 2 min