Cold Spicy Kimchi Noodles

By David Tanis

Published July 5, 2016

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
30 minutes
Rating
5(928)
Comments
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Could this be the anti-ramen? Either way, it’s my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy. Make the sauce in advance, but wait to toss with the noodles until just before serving. While you could order Korean ingredients online, it’s more fun to go to a Korean supermarket, if only to see all the different types of kimchi. Korean red pepper flakes are without seeds, and only medium hot, so you can use a lot.

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Ingredients

Yield:4 to 6 servings

FOR THE DRESSING

  • 1 cup finely chopped kimchi, plus 2 tablespoons kimchi juice

  • 1 medium garlic clove, grated

  • 2 teaspoons grated ginger

  • 2 tablespoons brown sugar

  • 1 tablespoon gochujang (Korean hot pepper paste)

  • 1 tablespoon Japanese red miso

  • 1 tablespoon sesame oil

  • 1 tablespoon rice vinegar

  • 2 tablespoons lime juice

  • 1 teaspoon orange zest

  • 1 teaspoon fish sauce

  • ½ teaspoon gochugaru (Korean red pepper flakes)

  • Salt

FOR THE NOODLES

  • 8 ounces flat rice noodles or soba noodles

  • 1 medium cucumber, peeled, halved and sliced into half-moons (about 1 cup)

  • 1 cup halved cherry tomatoes

  • 3 or 4 large red radishes, sliced into thin rounds

  • ½ cup scallions, slivered

  • 1 serrano chile, thinly sliced (optional)

  • 3 eggs, boiled for 7 minutes, cooled in ice water, peeled and halved (cook 9 minutes for a firmer yolk)

  • 2 tablespoons toasted sesame seeds

  • Cilantro sprigs or chopped cilantro, for garnish

  • Lime wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

41 grams carbs; 80 milligrams cholesterol; 255 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 466 milligrams sodium; 7 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the sauce: Put the kimchi, juice, garlic, ginger, brown sugar, gochujang, miso, sesame oil, rice vinegar, lime juice, orange zest, fish sauce and gochugaru in a mixing bowl, and stir well to combine. Taste and adjust salt. Let stand at room temperature for at least 10 minutes (or you can store overnight in the fridge, covered).

  2. Step 2

    Bring a large pot of generously salted water to a boil. Add noodles and cook for about 5 minutes, or until cooked through but still firm. Drain in a colander, transfer to a bowl of cold water to cool, then drain again and set aside, covered with a towel.

  3. Step 3

    Just before serving, put noodles in a large mixing bowl. Add the sauce, along with cucumber, tomatoes, radishes, scallions and chile (if using) and toss gently to coat. Divide among individual serving bowls. Top each bowl with a halved egg, sesame seeds, cilantro and a squeeze of lime juice.

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Ratings

5 out of 5
928 user ratings
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Comments

heliotrophic

There are only two Korean spices listed - the pepper paste and pepper flakes. Why not substitute another pepper paste or pepper flake for them? There are too many kinds to list. If you don't like fish sauce, you could increase the miso a little bit to make sure it's got umami (a savory quality). (I like to cook, and I make these substitutions all the time.)

karen

I substituted sriracha for the gochujang paste and Aleppo pepper for the gochugaru flakes. This recipe is a keeper.
I opted for a firmer egg, but will definitely try a runny yolk next time. I imagine that the rich and creamy sauce-like quality would be amazing with the tartness of the dressing.

Sam

Don't feel boxed in by the add-ons. The sauce is the star of this recipe. Rather than chilling, I keep everything warm. Make the sauce, and combine it with any hot stir-fried veggie and noodle combo. Absolutely delicious!

Lots of dressing ingredients, but these are likely in your kitchen if you cook Asian. Substitute Sriracha or sambal olek for gochujang, and regular Italian red pepper flakes for gochugaru. I use orange juice instead of zest. Always comes out great!

Charlotte

Made this sauce according to recipe found it to be way to sweet, and with the orange zest a little "compost-y"- rinsed off the kimchi and started the sauce over again. Omitting sugar and orange all together, the gochujang paste I use is plenty sweet. From there, just adjusted salt & spice to my liking. Letting it chill in the fridge while prepping the veggies, eggs, and noodles was a good move- the flavors really melded.

JY

I added cold tofu cubes and it worked well. Awesome recipe. Definitely a repeat one.

S

This was good, but I don't know if I will make it again.

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