Cold Spicy Kimchi Noodles

cooking.nytimes.com

Teal Dinosaur

subheading: FOR THE DRESSING:

1 cup finely chopped kimchi, plus 2 tablespoons kimchi juice

1 medium garlic clove, grated

2 teaspoons grated ginger

2 tablespoons brown sugar

1 tablespoon gochujang (Korean hot pepper paste)

1 tablespoon Japanese red miso

1 tablespoon sesame oil

1 tablespoon rice vinegar

2 tablespoons lime juice

1 teaspoon orange zest

1 teaspoon fish sauce

½ teaspoon gochugaru (Korean red pepper flakes)

Salt

subheading: FOR THE NOODLES:

8 ounces flat rice noodles or soba noodles

1 medium cucumber, peeled, halved and sliced into half-moons (about 1 cup)

1 cup halved cherry tomatoes

3 or 4 large red radishes, sliced into thin rounds

½ cup scallions, slivered

1 serrano chile, thinly sliced (optional)

3 eggs, boiled for 7 minutes, cooled in ice water, peeled and halved (cook 9 minutes for a firmer yolk)

2 tablespoons toasted sesame seeds

Lime wedges, for serving

Directions at cooking.nytimes.com

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