Korean Cold Noodles

• Produce

  • 1 Cucumber
  • 1 Green onions
  • 1 Pear, Asian

• Refrigerated

  • 1 Eggs, hard

• Canned Goods

  • 2 cups Broth

• Condiments

  • 1 tbsp Honey
  • 1 tbsp Soy sauce

• Pasta & Grains

  • 8 oz Korean buckwheat noodles

• Baking & Spices

  • 1 tsp Red pepper flakes
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 1 tbsp Sesame oil

• Prepared

  • 1 Kimchi

• Liquids

  • 2 cups Water

Found on goodiegodmother.com

Description

Ingredients

• 8 oz Korean buckwheat noodles
• 2 cups broth
• 2-3 cups water
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tsp red pepper flakes
• ½ tsp salt
• hard boiled eggs
• cucumber
• Asian pear
• green onions
• kimchi

Directions

• Cook the buckwheat noodles in the broth and water according to package directions. Drain well and rinse in cold water. Drain again.
• While the noodles are cooking, combine the rice vinegar, soy sauce, honey, salt, red pepper flakes, and sesame oil in a bowl.
• Toss the noodles in the sauce to coat well. Refrigerate until ready to serve.
• Serve chilled with your choice of optional garnishes.