Soba noodles tossed with kimchi, cucumbers and Korean style gochujang sauce then topped with fresh mint. This Korean style kimchi soba noodle is simple, delicious, and perfect for a weeknight dinner.
Ingredients
2 bundles of soba noodles
Gochujang sauce
3 tablespoons gochujang
2 tablespoons granulated sugar
1 tablespoon soy sauce
1 clove garlic, minced
1 tablespoon sesame oil
1 teaspoon sesame seeds
Add ins
1 medium sized cucumber
½ cup chopped kimchi
2 jammy eggs
Mint, roughly torn
Directions:
Cook the soba noodles according to the directions on the package, about 6-8 minutes, until the noodles are soft to your liking. Drain the noodles and run through cold water. Set aside for now.
In a small skillet, add gochujang, granulated, sugar, soy sauce, minced garlic, sesame oil, and sesame seed. Cook over low heat for a couple minutes until all the ingredients are well incorporated.
In a small pot, heat water until it comes to a boil. Gently add eggs and cook for about 7 minutes for medium boiled eggs. Cook longer, up to 10 minutes, for hard boiled eggs. Remove the eggs from the water and soak in cold water before peeling.
To assemble the bowl, toss the soba noodles with sliced cucumbers and chopped kimchi. Divide between two bowls. Add torn mint leaves and eggs. Drizzle gochujang sauce over the bowl.
Serve the Korean style kimchi soba noodles cold.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2019/06/09/korean-style-kimchi-soba-noodles/