KIMCHI COLD NOODLE SALAD

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< KIMCHI COLD NOODLE SALAD/ キムチ冷麺>

▶vegan

＜Yield> 1 serving

<Prep time> 8mins

<Cook time> 3 mins

<Ingredients>

1 serving ( 150g) soba noodle

1 cup(80g) cucumber , shredded

¼ cup shiso basil/ coriander/ chives

1 cup spinach/ lettuce/ beans sprout

2 tbsp kimchi

2 tbsp frozen edamame ( deshelled)

Sauce

1 tsp gochujang

½ tsp sugar

1 tsp soy sauce

1tsp ginger, grated

1clove garlic, grated

1tsp rice vinegar

1 tsp Toasted sesame oil

<Directions>

1; Cook soba noodle according to the package instruction

2; Mix sauce written above.

3; Shred cucumber and basil. Blanch Japanese spinach for 30 seconds. Drain the water and squeeze the moisture. Set it aside. Defrost edamame by pouring hot water.

4; Mix 1 & 2. Garnish all other vegetables(step3) , edamame and kimchi on top. Toss everything and enjoy!

<Miwa’s tips> ※Watch more on YouTube!

1; broccoli sprout, lettuce, avocado will be a great sub for Japanese spinach.

2; Kimchi itself is very savory. For the sauce itself should not be too salty considering adding kimuchi as a finishing touch.

<Storage time>

Keep in an air-tight container in the fridge for 2 days.

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2022/5/07 MIWA