INGREDIENTS & INSTRUCTIONS
Yield
2 people
SUITABLE FOR:
Vegetarians / Vegans
Time
20 minutes
Level
Easy
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!
1
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.
2
3