Cold Korean Japanese Summer NoodlesCourse: LunchDifficulty: Medium
Reimen in Japanese or Dangmyeon, ‘glass noodles’ in Korean – perfect for hot summer days! Super easy and
refreshing – GF option available.
5 tbsp soy sauce (use GF soy sauce for GF option)
5 tbsp rice vinegar
1 tsp vege stock
1⁄4 cup lemon juice (approx. 1⁄2 lemon)
1 1⁄2 tbsp maple syrup (or other sweetener, eg date syrup)
1 tbsp sake a couple of pinches salt
1 pack / 400 g or 100 g per person Dangmyeon, ‘glass noodles’ (Dried sweet potato noodles – available at most Asian shops or New World, and mostly GF)
- Topping recommendations:
Spring onions, sliced
Green leafy veggies, blanched
Shichimi peppers or chilli flakes
Roasted sesame seeds or macadamia nuts
Edamame beans or green peas, cooked
- Prepare the soup – mix all the soup ingredients and heat to simmer (do not boil) for 5 mins. Add ice cubes to cool it down (or set it aside to cool down) and store in the fridge.
- Cook noodles as per instructions on the packet. Wash in cold water with a tray of ice to cool them down.
- Prepare the toppings. Vegan kimchi makes this dish perfect. Tofu, tempeh and edamame provide protein, seaweed adds vitamins and minerals, and green veggies give freshness. Sprinkling roasted sesame or nuts on top adds aroma and texture.
- Before serving, rinse noodles in cold water – to make them less sticky and thus easier to serve.
- Serve the noodles, add the soup, and top with garnishes to make the dish pretty.
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