Cold Kimchi Udon Salad
Recipe by Louis Tikaram
Serve 2 |
Prep 10 min |
10 minutes
Ingredients:
- 1 cup kimchi, roughly chopped
- 2 tbs gochujang (Korean chilli paste)
- 1 tbs brown sugar
- 2 tsp AYAM™ Sesame Oil
- 200g AYAM Udon Japanese Noodles
- 1 cucumber, deseeded and thinly sliced
- 2 soft-boiled eggs, halved
- 2 tsp sesame seeds, toasted
Method
- In a small bowl, combine the chopped kimchi, gochujang, brown sugar, and sesame oil. Mex well to create a spicy-sweet dressing. Set aside.
- Cook the noodles according to the packet instructions, then rinse under cold water to cool. Drain well.
- Place the noodles in a serving bowl, arranging them to one side.
- Prepare the cucumber by cutting in lengthwise, removing the seeds, and slicing it thinly. Arrange the cucumber alongside the noodles.
- Add the soft-boiled egg halves to the bowl.
- Drizzle the kimchi dressing over the noodles and top with toasted sesame seeds. Serve immediately.
