A Spicy Summer Noodle Mix

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   1.

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   In a large mixing bowl, combine the cucumbers, kimchi, soy sauce, sesame oil, garlic, sesame seeds, vinegar, and sugar, using your hands to distribute the seasoning evenly.

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   Keep aside.

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   2.

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   Bring 10 cups of water to a boil, then add noodles.

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   Cook for about 7 minutes, stirring to prevent clumping.

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   Korean wheat-flour noodles are thin and cook fairly quick.

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   Strain and run through cold water to chill.

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   3.

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    Add the strained noodles to the salad mixture and mix roughly to dress the noodles.

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    Put some ice in a shallow bowl, the noodles on top in a neat swirl, then use some of the salad mixture to spread over the top.

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    Complement with Korean barley tea water to make the meal even more complete.

* Per serving · 4 servings · Values may vary.

No additional tips available.