Cold noodles are delicious but have you ever had an ice cold noodle soup? This Korean-inspired dish is so tasty and refreshing. Don't knock it till you try it!
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Serves
4
For The Broth:
Spring Onion
Garlic
Ginger
Beef Stock
Pear Juice
Soy Sauce
Ice Cube
For The Pickled Cucumbers:
Cucumber
Rice Vinegar
Sugar
For The Spicy Sauce (Optional):
Gochujang
Soy Sauce
Sugar
Gochugaru
Garlic
Pear
The Rest:
Dried Vermicelli Noodle
Kimchi
Serves
4
For The Broth:
Spring Onion
Garlic
Ginger
Beef Stock
Pear Juice
Soy Sauce
Ice Cube
For The Pickled Cucumbers:
Cucumber
Rice Vinegar
Sugar
For The Spicy Sauce (Optional):
Gochujang
Soy Sauce
Sugar
Gochugaru
Garlic
Pear
The Rest:
Dried Vermicelli Noodle
Kimchi
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Press GO to start step-by-step mode and keep your screen awake as you cook.
For the Broth:
Step 1.
Quarter the spring onions, slice the ginger and smash the garlic cloves. Place in a saucepan with the beef stock, pear juice and soy sauce.
Step 2.
Bring to a simmer over high heat, reduce the heat to medium and cook for 15 mins.
Step 3.
Strain the stock into a large mixing bowl, add the ice cubes and stir to combine.
Step 4.
Season with salt, to taste, then store in the fridge until ready to use.
For the Pickled Cucumbers:
Step 5.
Slice the cucumber into small matchsticks.
Step 6.
Place in a bowl and toss with 1 tsp salt, then add the rice vinegar and sugar and toss to combine.
For the Spicy Sauce:
Step 7.
If you’re making the spicy sauce, place the gochujang, soy sauce, sugar and gochugaru in a bowl.
Step 8.
Grate in the garlic and pear and mix to combine.
Assembly:
Step 9.
Last bit of cooking. Bring a large pot of water to the boil. Season with salt, add the noodles and cook according to the packet instructions.
Step 10.
Drain, rinse with cold water and drain again.
Step 11.
To assemble, place the noodles in a bowl. Top with some of the pickled cucumber and a pinch of kimchi.
Step 12.
Ladle in the cold broth and add some of the spicy sauce.
Step 13.
Add a couple of ice cubes, stir to combine, then tuck in and enjoy.
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