This simple dish is quick to prepare, refreshing, and a great way to enjoy our Kimchi! The possibilities for delicious, fresh toppings are endless and a great way to use up scraps in the fridge. The sauce can be made ahead, and mixed with the noodles right before serving.
1 pound egg noodles
2 tablespoons sesame oil, plus a splash
3 ½ tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon maple syrup (optional)
1 tablespoon finely grated ginger
2 teaspoons minced garlic
1-2 teaspoons Hosta Hill Lacto-Fermented Hot Sauce (optional)
Julienne veggies for garnish (carrot, cucumber, cabbage and scallion)
Hard-boiled Eggs (optional)
Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, maple syrup, ginger, garlic, and hot sauce (optional).
In a large bowl, toss the noodles with the dressing and add a sprinkle of sesame seeds.
If serving immediately, portion the noodles out into bowls and top with Kimchi and other desired garnishes.