Mool Naeng Myeon (Korean Chilled Noodle Soup)

Name: Mool Naeng Myeon (Korean Chilled Noodle Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 0.5 (1 1/2 lb) bag buckwheat noodle (naengmyeon noodles); 2 boneless chicken thighs; 6 green onions, chopped (green leaves only); 1 garlic clove, halved; 1 inch fresh ginger, peeled cut into thirds; 1 liter water; 3 tablespoons rice vinegar; 12 cucumber; 1 hard-boiled egg, shelled; 1 apple, julienned; 1 Asian pear, julienned; 2 tablespoons sour kimchee

Servings: persons

0.5 (1 1/2 lb) bag buckwheat noodle (naengmyeon noodles)
2 boneless chicken thighs
6 green onions, chopped (green leaves only)
1 garlic clove, halved
1 inch fresh ginger, peeled cut into thirds
1 liter water
3 tablespoons rice vinegar
12 cucumber
1 hard-boiled egg, shelled
1 apple, julienned
1 Asian pear, julienned
2 tablespoons sour kimchee

1
Remove fat from chicken and cut into thin strips.
2
In a large pot, bring 1 liter water to a boil and add chicken, green onion, garlic clove and fresh ginger.
3
Lower to a simmer and cook for 1 hour, occasionally removing surface foam.
4
After one hour, season with salt, adding gradually until flavor is on the strong side.
5
Remove green onions, garlic clove and fresh ginger and discard.
6
Remove chicken and set aside.
7
Allow soup to cool then place in refrigerator to chill overnight.
8
Add the chicken in a separate container and chill also.
9
When ready to create dish, slice cucumbers in half lengthwise then diagonally into thin slices.
10
Halve hard boiled egg.
11
Cook noodles in boiling water until al dente.
12
Rinse then cover in cold water.
13
Drain and cover again with cold water.
14
Drain well and separate noodles into two bowls.
15
Remove chilled soup and chicken from refrigerator.
16
Stir in rice vinegar then ladle soup over noodles.
17
Garnish with chicken, cucumber, apple, pear and 1 tbsp kimchi and egg half in each bowl.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 0.5 (1 1/2 lb) bag buckwheat noodle (naengmyeon noodles), 2 boneless chicken thighs, 6 green onions, chopped (green leaves only), 1 garlic clove, halved, and more.

Yes, Mool Naeng Myeon (Korean Chilled Noodle Soup) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!