Cold Noodle Salad

Photo of two variations of the dish with different fermented food and noodles.
Two variations: buckwheat noodles and pickled ginger on left, ramen noodles and kimchi on the right. Photo by PattyCooks.

Diet
[x] Flexitarian + Omnivore
[x] Vegan
[x] Vegetarian
[x] Pescatarian 
[x] Gluten free
[O] Weight Maint: Noodles are the main carbs, adjust portion size to <3oz and increase veggies and it will reach your calorie count.
[O] Keto Diet
[O] Mediterranean
[O] Lectin Avoidance: Tomatoes + grains (pasta)
[O] Oxalate Avoidance: Sesame seeds + tomatoes
[x] Purine Avoidance: ?fermented food

Bibimyeon Cold Noodle Salad

A Korean Noodle Salad that tastes great and refreshing on a hot day.
No ratings yet
Print Pin
Course: Lunch, Salad, Side Dish
Cuisine: Korean
Keyword: Bibimyeon, Cold noodle salad, Noodle salad
Servings: 4
Calories: 473kcal
Author: Patty

Ingredients

Cook Noodles

  • 8 Oz Somyeon Wheat Noodles Or use angle hair pasta, buckwheat soba, or even ramen noodles
  • Water for cooking Per package directions
  • 3/4 C Water For cooking purposes, 1/4 at a time

Noodle Sauce

  • 3 T Tamari Sauce
  • 2 T Sesame oil
  • 1 T Sesame seeds
  • 2 T Rice vinegar
  • 3 Cloves Garlic Grate on a planer
  • 2 T Light Brown sugar
  • 1/4 t White pepper
  • 1/4 t Kosher salt
  • 2 T Psyllium husk

Prep Toppings

  • 1 Cucumber Thinly liced in half moons or matchstick
  • 1/2 White onion Halved, then sliced in half moons
  • 2 T Seasoned Rice Vinegar
  • 1 Jalapeño Thinly sliced
  • 4 Egg Medium boiled, sliced
  • 4 Scallions Thinly sliced on diaganol, white + green
  • 4 T Sasame seeds Crushed in mortar + pestle
  • 2 Tomatoes Cut each into 8ths, 4 slices per serving

Instructions

Noodle Sauce

  • Combine all the ingredients into a bowl large enough to hold the noodles.
  • Once the noodles are rinsed and cool, place into this bowl and mix well.

Cook Noodles

  • Add the noodles to boiling water (per pacakage instructions) and cook. Once boiling, add 1/4C of cold water and bring to a boil, Do this two more times.
  • Once the amount of cooking time has been achieved, drain and rinse in the sink and use your hands to mix up the noodles. This technique, along with the one above, should make the noodles chewy.

Prep Toppings

  • Cook the boiled eggs medium, so when sliced the yolk is still a little soft. Once done, slice into moon shapes, you will be serving one egg per portion.
  • Chop the onions and cucumbers and place in a bowl with some seasoned vinegar. Set aside while getting the dish ready.
  • Crush the remaining sesame seeds in a mortar + pestle
  • Slice the scallions and tomatoes.

Serving

  • Add the Noodles to the center of a bowl, surround with sliced tomatoes, sliced egg, a portion of the cucumber + onions, and sprinkle with the crushed sesame seeds and scalltion pieces.

Notes

Noodles: I used buckwheat soba (Japanese) noodles in the left image, and some ramen noodles in the right image, and both worked well and were equally tasty.
Toppings: I added kimchi to mine and pickled ginger to the dish on the left. If someone does not like kimchi the ginger worked well and added that pickle taste that is so good.
Sauce: I use gluten free Tamari as my go-to soy sauce, but you can use soy sauce if you want. Both work well in this dish, although Tamari makes it less salty in taste.

Nutrition

Calories: 473kcal | Carbohydrates: 64g | Protein: 19g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 979mg | Potassium: 574mg | Fiber: 7g | Sugar: 10g | Vitamin A: 961IU | Vitamin C: 19mg | Calcium: 212mg | Iron: 5mg