Korean Arrowroot Vermicelli Noodles with Kimchi & Fresh Cucumbers

1. 1

   In large pot, boil water.

2. 2

   Cook vermicelli noodles until al dente, usually less than 5 minutes.

3. 3

   Drain in a colander and rinse with cold water.

4. 4

   (Note: It is very important to rinse the noodles in cold water so they do not stick together.)

5. 5

   With scissors, cut vermicelli noodles into smaller (but still fairly large) pieces.

6. 6

   In a large bowl, add apple cider vinegar, Korean red hot pepper paste and honey.

7. 7

   Mix well.

8. 8

   Add kimchi, cucumber, cooked vermicelli noodles, sesame oil and sesame seeds.

9. 9

   Toss well so noodles and cucumber are thoroughly and evenly coated.

10. 10

    Slice hard-boiled eggs in half.

11. 11

    Transfer noodles into a bowl and place egg on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.