KIMCHI COLD NOODLE SALAD






 

< KIMCHI COLD NOODLE SALAD/ キムチ冷麺>

▶vegan


<Yield> 1 serving


<Prep time> 8mins


<Cook time> 3 mins


<Ingredients>


1 serving ( 150g) soba noodle

1 cup(80g) cucumber , shredded

¼ cup shiso basil/ coriander/ chives

1 cup spinach/ lettuce/ beans sprout

2 tbsp kimchi

2 tbsp frozen edamame ( deshelled)


Sauce

1 tsp gochujang

½ tsp sugar

1 tsp soy sauce

1tsp ginger, grated

1clove garlic, grated

1tsp rice vinegar

1 tsp Toasted sesame oil


<Directions>


1; Cook soba noodle according to the package instruction


2; Mix sauce written above.


3; Shred cucumber and basil. Blanch Japanese spinach for 30 seconds. Drain the water and squeeze the moisture. Set it aside. Defrost edamame by pouring hot water.


4; Mix 1 & 2. Garnish all other vegetables(step3) , edamame and kimchi on top. Toss everything and enjoy!



<Miwa’s tips> ※Watch more on YouTube!


1; broccoli sprout, lettuce, avocado will be a great sub for Japanese spinach.


2; Kimchi itself is very savory. For the sauce itself should not be too salty considering adding kimuchi as a finishing touch.


<Storage time>


Keep in an air-tight container in the fridge for 2 days.



<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


2022/5/07 MIWA








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