Spicy Kimchi Chicken Rotini Recipes
COLD SPICY KIMCHI NOODLES
Could this be the anti-ramen? Either way, it's my new favorite cold pasta, custom-made for hot summer weather because it is refreshingly and unapologetically spicy. Make the sauce in advance, but wait to toss with the noodles until just before serving. While you could order Korean ingredients online, it's more fun to go to a Korean supermarket, if only to see all the different types of kimchi. Korean red pepper flakes are without seeds, and only medium hot, so you can use a lot.
Provided by David Tanis
Categories dinner, lunch, noodles, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Make the sauce: Put the kimchi, juice, garlic, ginger, brown sugar, gochujang, miso, sesame oil, rice vinegar, lime juice, orange zest, fish sauce and gochugaru in a mixing bowl, and stir well to combine. Taste and adjust salt. Let stand at room temperature for at least 10 minutes (or you can store overnight in the fridge, covered).
- Bring a large pot of generously salted water to a boil. Add noodles and cook for about 5 minutes, or until cooked through but still firm. Drain in a colander, transfer to a bowl of cold water to cool, then drain again and set aside, covered with a towel.
- Just before serving, put noodles in a large mixing bowl. Add the sauce, along with cucumber, tomatoes, radishes, scallions and chile (if using) and toss gently to coat. Divide among individual serving bowls. Top each bowl with a halved egg, sesame seeds, cilantro and a squeeze of lime juice.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 467 milligrams, Sugar 6 grams, TransFat 0 grams
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