< KIMCHI COLD NOODLE SALAD/ キムチ冷麺>
＜Yield> 1 serving
<Prep time> 8mins
<Cook time> 3 mins
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)
1 tsp gochujang
½ tsp sugar
1 tsp soy sauce
1tsp ginger, grated
1clove garlic, grated
1tsp rice vinegar
1 tsp Toasted sesame oil
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.
Keep in an air-tight container in the fridge for 2 days.
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