Min and I, we both love noodles as evidenced by the most number of entries after Ingredients on the Category list on the left. We just can’t resist having noodles over and over because they are simply so fun to cook and also delicious.
Naengmyun (cold buckwheat noodle soup), literally translated as cold (naeng) noodle (myun), is one of my favorite summer noodle soup which instantly cools my body down regardless the temperature outside. When Min and I lived in New York, we used to say we couldn’t survive a day of its sweaty scorching summer without three essential provisions - they are air conditioner, Naengmyun and sparkling seltzer water. It may be more accurate to say we depended our lives on them... -_-
For 2 servings:
cold noodle package (2 servings)
vegetables of your choice or
lettuce (1/4 head, sliced)
cucumber (1/3, sliced)
carrot (1/3, shredded)
watery radish kimchi (1, sliced)
sesame seeds (1 tbl, for garnish)
1.There are several variations depending on the brands and the types of noodles, but normally a package comes with 2 servings of noodles, soup base, pepper seasoning sauces and wasabi sauce.
2.Following the instruction on the back of the package, cook or soak the noodles in boiling water for 50 seconds or so, rinse in cold water, and drain. Yea, it really takes less than a minute to cook the noodles.
3.It's up to you to decide which vegetables or meat to use for toppings or garnishes. For me, I use whatever I can find in my fridge and in this case I used cucumber, carrots, lettuce and some watery radish kimchi. You could also garnish with beef slices.
4.In a bowl, place the noodle and pour the soup base over it. Tip: Keep the soup base cold or slightly frozen in the fridge until it's served.
5.Place vegetable toppings on top.
6.Some noodles come with chili paste, too.
7.Place a half hard-boiled egg and sprinkle sesame seeds on top right before serving.
Spicy Cold Noodle