Cold Buckwheat Noodles (Naengmyeon) with Mustard Sauce

Ingredients

• 200 g Buckwheat noodles (naengmyeon)
• 1/2 Cucumber
• 2 Egg
• 2 tablespoons Dijon mustard
• 1 tablespoon Rice vinegar
• 1 tablespoon Soy sauce
• 1 teaspoon Sesame oil
• 1 teaspoon Sugar
• 1 teaspoon Sesame seeds(optional)
• 4 cups Ice water

Instructions

1. 1

   Cook the buckwheat noodles according to package directions (usually in boiling water for 3–4 minutes), then drain and rinse under cold running water.

2. 2

   Slice the cucumber into thin matchstick strips and set aside.

3. 3

   Place the eggs in a pot of cold water, bring to a boil, then remove from heat and let sit for 6 minutes; cool under running water, peel, and halve.

4. 4

   In a bowl, whisk together the mustard, rice vinegar, soy sauce, sesame oil, and sugar until smooth to form the sauce.

5. 5

   Divide the cooled noodles into two bowls, add the cucumber strips, and top each with a halved egg.

6. 6

   Pour the mustard sauce over the noodles, drizzle with a little ice water to chill further if desired, and sprinkle with sesame seeds if using.