8OzSomyeon Wheat NoodlesOr use angle hair pasta, buckwheat soba, or even ramen noodles
Water for cookingPer package directions
3/4CWaterFor cooking purposes, 1/4 at a time
Noodle Sauce
3TTamari Sauce
2TSesame oil
1TSesame seeds
2TRice vinegar
3ClovesGarlicGrate on a planer
2TLight Brown sugar
1/4tWhite pepper
1/4tKosher salt
2TPsyllium husk
Prep Toppings
1CucumberThinly liced in half moons or matchstick
1/2White onionHalved, then sliced in half moons
2TSeasoned Rice Vinegar
1Jalapeño Thinly sliced
4EggMedium boiled, sliced
4ScallionsThinly sliced on diaganol, white + green
4TSasame seedsCrushed in mortar + pestle
2TomatoesCut 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.