My Korean KitchenCold Soba Noodles (Memil Guksu)
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Ingredients
Serves 2- 10 g green onions ((0.4 ounces), thinly sliced)
- cucumber (, thin sliced )
- zucchini (, thin sliced & cooked)
- canned tuna (, drained)
- chicken breast (, poached & shredded )
- egg (, boiled )
- 1 Tbsp water
- 1.5 Tbsp soy sauce (, regular (I used kikkoman soy sauce))
- 1/2 Tbsp tsuyu sauce ( (Japanese soup base) * see below for substitution)
- 180 g buckwheat noodles ((6.3 ounces), (soba noodles))
- 2 tsp sugar (, raw or light brown)
- 2 Tbsp perilla oil (or 1 to 1.5 Tbsp sesame oil (toasted))
- 1 - 2 Tbsp toasted sesame seeds
- 10 g seasoned dried seaweed ((0.4 ounces), finely crushed)
- 2 tsp toasted sesame seeds
- perilla leaves (, thin sliced)
- radish sprouts
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Steps
- Step 1
Boil the soba noodles in rolling boiling water just until tender following the package instructions. Drain and rinse in cold water to cool down. Transfer the noodles into a mixing bowl.
- Step 2
While the noodles are cooking, combine the sauce ingredients in a small bowl and mix them well. Set aside.
- Step 3
Combine the noodles with the sauce in a mixing bowl.
- Step 4
Transfer the noodles into a bowl. Garnish with the seaweed, green onions, and sesame seeds by sprinkling them around the bowl. Top up with your choice of other optional topping ingredients listed above. Serve.
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Boil the soba noodles in rolling boiling water just until tender following the package instructions. Drain and rinse in cold water to cool down. Transfer the noodles into a mixing bowl.
Source: My Korean Kitchen
