INGREDIENTS & INSTRUCTIONS
Vegetarians / Vegans
180-200 g noodles (somen/soba) ¾-1 dl (vegan) kimchi Sauce: 2 tbsp gochujang 1 tbsp toasted sesame seeds 2 tbsp raw sugar / honey / syrup 1 tbsp rice wine vinegar ½ tbsp toasted sesame oil Optional: 1-2 tsp soy sauce 1 garlic glove 1-3 cm of ginger 1-2 tsp gochugaru
Toppings: 10 cm piece of cucumber 1-2 boiled eggs 1-2 tbsp toasted sesame seeds Optional: a handful of carrot, (red) cabbage, bean sprouts, sugar snap peas, tomato, radish... 100-150 g (cold smoked) firm tofu + a few tbsp oil for frying
Mix together the ingredients for the sauce. Season to taste with some gochugaru, a dash of soy sauce and a clove of grated garlic and/or a bit of fresh ginger!
Chop the veggies, boil the eggs and noodles. Cool off the noodles in cold water, rinse well. Fry the tofu if using! Mix the noodles with sauce and divide to 2 bowls. Top off with eggs, veggies, tofu and toasted seasame seeds.