As the summer sun blazes down, there's nothing quite like a meal that cools you from the inside out.
Enter Naengmyeon (pronounced "nayng-myuhn"), a Korean chilled noodle dish that's as refreshing as it is delicious.
Springy noodles are bathed in a flavourful, slightly spicy broth, then topped with a vibrant array of fresh and crisp vegetables.
Every bite is an explosion of textures and tastes, making Naengmyeon the perfect antidote to a scorching summer day.
This recipe takes the classic Mul Naengmyeon (cold water noodles) and creates a vibrant vegan version perfect for plant-based eaters.
So, ditch the heavy meals, Naengmyeon is about to become your new go-to summer dish with fresh vegan ramen ingredients!
This recipe makes two servings:
Ingredients
- 2 Kale & Spinach The Plant Based Workshop Noodles
- 4 cups water
- 2 packets of Garlic Shio Plant Based Workshop broth
- 1/4 cup kimchi brine (adjust to your spice preference)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated ginger
- 1/2 korean pear, thinly sliced (optional)
- 1/2 cucumber, julienned
- 1/4 cup thinly sliced radishes
- 1/4 cup seasoned kimchi, chopped
- 2 scallions, thinly sliced
- Sesame seeds, for garnish
- Vegan chili flakes (optional)
Instructions
- Make the broth: Combine cold water, Garlic Shio Broth Packets, kimchi brine, soy sauce, rice vinegar, sesame oil, and ginger in a pot. Bring to a simmer and cook for 5 minutes. If using pears, add them during this time. Strain the broth and chill in the refrigerator for at least 2 hours, or until cold.
- Cook the noodles: Bring a pot of water to a boil. Add The Plant Based Workshop noodles and cook according to package instructions, usually 3-4 minutes. Drain the noodles immediately and rinse under cold running water until completely cool.
- Assemble the dish: Divide the cold noodles between two serving bowls. Pour the chilled broth over the noodles.
- Top with your favourite toppings: Add cucumber, radishes, kimchi, scallions, and sesame seeds. You can adjust the amount of toppings to your liking.
- Optional: Drizzle with a touch of vegan chili flakes for an extra kick.
Tips:
- To make the kimchi brine vegan, ensure your store-bought kimchi is vegan or use a fermented napa cabbage recipe without shrimp paste.
- You can adjust the spiciness of the broth by adding less or more kimchi brine.
- Leftovers can be stored in the refrigerator for up to 2 days. Just chill the noodles and broth separately and reassemble when ready to serve.
Enjoy this delicious and refreshing Plant Based Mul Naengmyeon!
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