Korean Cold Noodle Salad with Green Tea BBQ Seasonings

Ingredients:

• 6g green tea BBQ seasonings
• 180g (6.3 oz) dried buckwheat noodles (soba noodles)
• 1 soft-boiled egg, halved (optional)
• 2 lettuce leaves, thinly sliced
• 1/4 red cabbage, thinly sliced
• 1/2 small cucumber, julienned
• 1/3 small carrot, julienned
• 2 Tbsp kimchi, cut into thumbnail size
• 1 Tbsp toasted sesame seeds
• 1 Tbsp chopped fresh mint leaves (optional, for garnish)

Dressing:

• 2 Tbsp gochujang (Korean chili paste)
• 2 Tbsp rice vinegar
• 1 Tbsp soy sauce
• 1 Tbsp honey or coconut sugar
• 1 Tbsp toasted sesame oil
• 1 Tbsp green tea BBQ seasonings (additional for the dressing)

Instructions:

Prepare the Noodles:

• Bring a large pot of water to a boil. Cook the buckwheat noodles according to the package instructions (usually about 3-4 minutes).
• Drain the noodles and rinse them under cold water to cool them down. This will prevent the noodles from sticking together.

Make the Dressing:

• In a small bowl, mix together the gochujang, rice vinegar, soy sauce, honey, toasted sesame oil, and additional green tea BBQ seasonings.

Prepare the Toppings:

• Thinly slice the lettuce, cabbage, cucumber, and carrot. Julienne the vegetables for a more appealing texture.
• If using kimchi, cut it into small pieces.

Assemble the Salad:

• Place the cooled noodles in a large mixing bowl. Add the sliced vegetables, kimchi, and dressing. Toss everything together until the noodles and vegetables are evenly coated.

Serve:

• Divide the salad among serving bowls. Garnish with toasted sesame seeds and fresh mint leaves (if using). Serve immediately for the best texture and flavor.

Optional Soft-Boiled Egg:

• To make a soft-boiled egg, bring water to a boil in a saucepan. Carefully lower a cold egg into the boiling water and cook for 5 minutes. Transfer the egg to an ice bath for 5 minutes, then peel and halve it. Serve the egg on top of the salad.

Tips:

• Customization: Feel free to add other vegetables like radishes or snow pea sprouts for extra crunch.
• Spice Level: Adjust the amount of gochujang or green tea BBQ seasonings based on your preference for spiciness.
• Storage: This salad is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.
• This Korean Cold Noodle Salad combines the refreshing crunch of vegetables with the unique flavor of green tea BBQ seasonings, making it a perfect dish for any time of the year.