Ponzu Bibim-Myeon (Cold Mixed Noodles)

An incredibly flavourful twist on the Bibim-Myeon we all know. The ONLY cold noodle recipe you'll ever need. Ready in 10 minutes!

Those familiar with Japanese cuisine would know how tasty Ponzu Sauce is - A rich soy sauce layered with aromatic notes of citrus; The perfect accompaniment to basically anything you add it to. For this recipe, I've used the Yuzupon (Yuzu Ponzu) Japanese Citrus Seasoned Soy Sauce by Mizkan. *See image below*

From left to right: - Yuzu Ponzu Sauce by Mizkan, - Korean Wheat Noodles from Ottogi Brand (Regular Round) - Crushed Seasoned Seaweed by Sempio *The Ponzu Sauce can be purchased at any Japanese Mart, Don Don Donki or online at Zairyo.Can't find it? Any other Ponzu Sauce works fine too!

Cooking Time: 10 mins | Serves 1 (large) portion

Ingredients

(Noodle Seasoning)

• 100g Korean Wheat Noodles

• 1 Tbsp Sesame Oil

• 3 Tbsp Ponzu Sauce

• 1 Tsp Red Chili Paste or Gochujang

• 1 Tsp Sesame Seeds, Toasted

(Noodle Topping)

• Seasoned Seaweed, Crushed

• 2 Eggs

• Pinch of Salt

• Cooking Oil
  

Directions

1. In a mixing bowl, whisk eggs together with a pinch of salt. Pour egg mixture into a heated pan and fry till cooked through. Slice cooked eggs into strips and set aside.

2. Bring a pot of water to boil and add in the Wheat Noodles. Cook for 3.5 mins - (The instructions on the packaging stated the cooking time as 4 - 5 mins but I prefer my noodles slightly al dente)

3. Rinse cooked noodles under running water and transfer to a bowl filled with ice and water - This stops the noodle from cooking and makes it super chewy!

4. Once the noodles have cooled down, squeeze off the excess water and transfer to a plate. Add in seasoning for the noodles.

5. Mix away and serve!

Let's dig in!

Made too much? Store the leftover noodles in an airtight container and place them in the fridge. The noodles should keep well for the next 1-2 days.

Enjoy!

Signing off, Cher