Soy Sauce Noodles
Soy Sauce Noodles
Ingredients
- 2 green onions, chopped
- 1/2 English cucumber, sliced into thin pieces
- 2 tablespoons toasted sesame seeds
- 7 oz somyeon noodles, (or buckwheat noodles, spaghetti)
- 2 fried eggs, optional, to garnish
For the Sauce
- 3 1/2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 tablespoons sesame oil
- 1 tablespoon balsamic vinegar, (or white/rice vinegar)
Instructions
- 1
Chop the 2 green onions and slice the 1/2 English cucumber into thin pieces.
⏱️ 5 min
- 2
In a small bowl, combine the sauce ingredients: 3 1/2 tablespoons soy sauce, 1 tablespoon sugar, 2 tablespoons sesame oil, and 1 tablespoon balsamic vinegar (or white/rice vinegar). Whisk vigorously until the sugar is fully dissolved and the sauce is well combined.
⏱️ 3 min
- 3
Bring a pot of water to a rolling boil. Add the 7 oz (200g) somyeon noodles (or chosen alternative) to the boiling water. Cook the noodles according to package directions until al dente or tender. Drain the cooked noodles and rinse them under cold water to stop the cooking process and remove excess starch.
⏱️ 10 min
- 4
Place the rinsed and drained noodles into a large serving bowl. Pour the prepared sauce over the noodles. Add the chopped green onions and sliced English cucumber to the bowl. Toss everything together until the noodles and vegetables are evenly coated with the sauce.
⏱️ 5 min
- 5
Sprinkle 2 tablespoons toasted sesame seeds over the noodles. Optionally, fry 2 eggs to your preference (e.g., sunny-side up with a runny yolk) and place them on top of the noodles as a garnish. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Soy Sauce Noodles
- 2 green onions, chopped
- 1/2 English cucumber, sliced into thin pieces
- 2 tablespoons toasted sesame seeds
- 7 oz somyeon noodles, (or buckwheat noodles, spaghetti)
- 2 fried eggs, optional, to garnish
For the Sauce
- 3 1/2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 tablespoons sesame oil
- 1 tablespoon balsamic vinegar, (or white/rice vinegar)
Instructions
- 1
Chop the 2 green onions and slice the 1/2 English cucumber into thin pieces.
⏱️ 5 min - 2
In a small bowl, combine the sauce ingredients: 3 1/2 tablespoons soy sauce, 1 tablespoon sugar, 2 tablespoons sesame oil, and 1 tablespoon balsamic vinegar (or white/rice vinegar). Whisk vigorously until the sugar is fully dissolved and the sauce is well combined.
⏱️ 3 min - 3
Bring a pot of water to a rolling boil. Add the 7 oz (200g) somyeon noodles (or chosen alternative) to the boiling water. Cook the noodles according to package directions until al dente or tender. Drain the cooked noodles and rinse them under cold water to stop the cooking process and remove excess starch.
⏱️ 10 min - 4
Place the rinsed and drained noodles into a large serving bowl. Pour the prepared sauce over the noodles. Add the chopped green onions and sliced English cucumber to the bowl. Toss everything together until the noodles and vegetables are evenly coated with the sauce.
⏱️ 5 min - 5
Sprinkle 2 tablespoons toasted sesame seeds over the noodles. Optionally, fry 2 eggs to your preference (e.g., sunny-side up with a runny yolk) and place them on top of the noodles as a garnish. Serve immediately.
⏱️ 2 min