korean

Cold Spicy Noodles with Cucumber and Boiled Egg

This dish pairs wheat noodles, dry with cucumber, julienned, egg, hard-boiled and gochujang. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

23 g Protein

102 g Carbohydrates

17 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

103g wheat noodles (somyeon), dry 361 kcal
21g gochujang 43 kcal
15g rice vinegar 3 kcal
9g sugar 35 kcal
9g soy sauce 6 kcal
103g cucumber, julienned 15 kcal
60g kimchi, chopped 21 kcal
0.86 piece (43g) egg, hard-boiled 61 kcal
7g toasted sesame oil 62 kcal
3g toasted sesame seeds 17 kcal
26g cold water 31 kcal

Cooking instructions

wheat noodles (somyeon)cold water
Cook noodles in boiling water until tender. Rinse under cold running water and drain very well.
gochujangrice vinegarsugarsoy saucecold water
Mix gochujang, rice vinegar, sugar, soy sauce, and a splash of cold water to make a thick dressing.
wheat noodles (somyeon)
Toss noodles with half the dressing until evenly coated.
cucumberkimchiegg
Top with cucumber and half the kimchi. Add the boiled egg halves.
toasted sesame oiltoasted sesame seedscold water
Drizzle remaining dressing and sesame oil over the top, sprinkle sesame seeds, and serve cold.