Ingredients
Directions 6 steps | 20 Minutes
Bring a pot of water to a boil. Meanwhile, measure and prep all ingredients.
Prepare the sauce. In a large bowl, combine the gochujang, coarse ground gochugaru, plum extract syrup, fish sauce (or anchovy extract), apple cider vinegar, granulated sugar, minced garlic cloves and sesame oil. Whisk until combined.
Cook the somen according to the package instructions, about 3-4 minutes.
Rinse the cooked somen in cold water until the noodles are cool. Drain the noodles, lightly squeezing them to release all of the water.
Transfer the noodles to the bowl with the sauce. Toss until well coated.
Divide the noodles into four bowls. Top with the julienned cucumbers in the center and nestle half of a boiled egg on top. Sprinkle the sesame seeds and enjoy!
Notes:
- Four bundles of somyun noodles or eight ounces of angel hair pasta can be substituted.
- Be sure to procure plum extract that is suitable for cooking
- The spice levels of gochujang vary between brands. Start with two tablespoons and add more if needed.
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