Sesame‑Soy Cold Noodles (Naengmyeon)

Ingredients

• 200 g dry buckwheat noodles (or Korean wheat noodles)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 cucumber
• 1 hard‑boiled egg
• 1 teaspoon toasted sesame seeds(optional)
• 4 cups water (for rinsing noodles)

Instructions

1. 1

   Cook the noodles in boiling water according to package directions (about 5 minutes); drain and immediately rinse under cold water for 1–2 minutes until fully chilled.

2. 2

   In a small bowl whisk together soy sauce, sesame oil, rice vinegar, and sugar until the sugar dissolves, creating the dressing.

3. 3

   Thinly slice the cucumber into match‑stick strips and place them on a plate; slice the boiled egg in half and arrange beside the cucumber.

4. 4

   Toss the chilled noodles with the sesame‑soy dressing, divide into two bowls, and garnish each with cucumber, egg halves, and optional toasted sesame seeds.