Recipe All - Rice & Noodles

Spicy Cold Noodles with Vinaigrette Coleslaw

10 24 14

Photography by Leslie Santarina


2 pks, bundles (servings) of ramen, wheat or jjeolmyeon (chewy) noodles
2 soft-boiled egg (7 min)
for coleslaw:
1/2 thinly sliced red onion
1 cup of shredded cabbage
2 jalapeños seeded, cut in half and sliced
1/4 cup chopped parsley
for vinaigrette:
1 tbsp dijon mustard
3 tbsp red wine vinegar
2 tbsp extra virgin olive oil

1 tbsp gochujang
1 tbsp sugar
2 tsp sesame oil
1 tsp ground toasted sesame seeds

Make the vinaigrette first by mixing dijon mustard, red wine vinegar and evoo. Prepare coleslaw by thinly slicing red onion, jalapeños and parsley. NOTE: soaking red onion, jalapeños in cold water help take the heat off a bit. I also used packaged shredded cabbage to save some time. Make sauce for the noodles by mixing gochujang, sugar and sesame oil/seeds, you can use little bit of water to thin it out if it’s not mixing well. While you are doing this, boil eggs, 7 mins for perfectly soft-boiled eggs.

1. Cook noodles in boiling water according to instructions per type of noodle, wash in cold water by rubbing hard against each other (like you’re doing laundry by hand). This will help take some starch out from the noodle and make the noodle extra chewy and springy. Drain and drizzle some sesame oil and set it aside.
2. Mix in the gochujang sauce with the cooked noodle by hand.
3. Top it with coleslaw and egg.

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