Asian Cold Noodles

Author: Tapped Sauce

Asian Cold Noodles

Chilled soba noodles piled with crisp julienned vegetables, kimchi, and boiled egg — tossed in a sweet-tangy dressing spiked with Kimura Black Garlic Chili Oil.

Ingredients

• Noodles & Vegetables
• 180 g soba noodles
• ½ cup cucumber, julienned
• ¼ cup carrots, julienned
• ½ cup kimchi, chopped
• ½ cup red cabbage, thinly chopped
• ¼ cup yellow bell pepper, thinly sliced
• ¼ cup pickled red onion
• 2 boiled eggs
• mint leaves, for garnish
• Dressing
• ¼ cup rice vinegar
• 4 tsp sugar
• 1½ tbsp Kimura Black Garlic Chili Oil
• 4 tsp soy sauce

Instructions

1. Cook the soba noodles according to the package instructions.
2. Once cooked, drain and immediately rinse the noodles under cold running water to stop the cooking process. Drain well and set aside to cool.
3. Prepare all the vegetables – julienne the cucumber and carrots, chop the kimchi, thinly slice the red cabbage and yellow bell pepper, and prep the eggs, pickled red onion, and mint.
4. Place the cooled soba noodles in a large bowl and top with the prepared vegetables.
5. In a separate bowl, combine the rice vinegar, sugar, Kimura chili oil, and soy sauce. Mix well until the sugar is fully incorporated.
6. Pour the dressing over the noodles and vegetables.
7. Toss everything together until the noodles and vegetables are evenly coated.
8. Divide between 2 bowls and serve cold.

Note: this amount of dressing may be a little more than you need for 180 g of soba — add about ¾ of it first, toss, then add more to taste. That way you keep the original recipe without risking overly wet noodles.

Recommended Products

Kimura Black Garlic Chili Oil

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