These noodles are inspired by one of my favorite Korean dishes, Bibim Naengmyeon, also called cold mixed noodles. While teaching overseas in South Korea, this was my standard lunch order during the thick of summer because the dish is served chilled. The mild sweetness of the cucumbers provides a cooling effect for an otherwise spicy sauce.
I plan my toppings around what’s in season here in Oklahoma and whatever I have in my fridge. Tomatoes, radishes, green onions, and bell peppers are always on hand for us during the summer months and work well for this dish. Cold, sliced beef brisket is traditionally served on cold mixed noodles so you can try that, if you’ d like. You can also top with a hard-boiled egg. I like to top mine with pan-roasted chickpeas and pumpkin or sesame seeds.
Ingredients
- 2 large cucumbers, seeds removed, spiralized or julienned
- 1-2 tablespoons sea salt
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon coconut aminos or soy sauce
- 1 teaspoon sesame tahini
- 2 teaspoons honey
- 1 tablespoon rice vinegar
- 2 teaspoons sesame seeds
- 2 cloves garlic, minced
- 2 teaspoons grated ginger
- 2 green onions, thinly sliced
- Yield: 1/2 cup sauce
Preparation
Cucumber noodles may sound complicated, but they don’t have to be. If you have a spiralizer, excellent! If not, you can use a julienne peeler or do it by hand. To slice by hand, cut the cucumber in half crosswise, then again in half lengthwise. Use a spoon to scoop out the seedy middle. This part of the cucumber will not yield any noodles. Next, slice each section of the cucumber lengthwise into thin sheets (about 1/8th inch). Lay the sheets flat and slice lengthwise again into thin noodles.
Place the cucumber noodles in a colander, sprinkle with salt, and toss until all of the cucumber strands are coated. This is called “sweating” the noodles. Let the noodles sweat for at least 20-30 minutes to remove excess water. Once they are done, gather the cucumbers up in your hands and squeeze out as much water as you can. Don’t be tempted to skip this step. Watery noodles will not do the sauce justice.
To make the sauce, combine all the ingredients in a bowl and stir.
Place the cucumber noodles in a mixing bowl, add the sauce, and toss gently until evenly coated. Add your toppings of choice and enjoy!
