Korean Style Soba Noodles

avocado purée, cucumber, kimchi, sesame seeds

STARS

This recipe combines the spiciness of kimchi, the coolness of avocado purée, and the fresh crunch of cucumber in one dish. Toss the whole thing with a seasoned rice wine vinaigrette and chopped scallions and cilantro. Get your noodle on!

Difficulty Level

Total Time: 20 minutes

Active Time: 20 minutes

Ingredients

Rice Vinegar Udon Noodles

1/2 cup seasoned rice vinegar
2 tablespoons sugar
1/2 cup soy sauce
1/4 cup sake
2 pieces kombu
1/4 cup dried bonito flakes
8 ounces soba noodles

Avocado Purée

2 very ripe avocados, deseeded
1/2 cup cilantro
1 jalapeño, trimmed and roughly chopped
1/4 cup half and half
1 lime, juiced
1 teaspoon salt, to taste

Serving

1 English cucumber, sliced into half moons
2 cups kimchi, drained and roughly chopped
2 scallions, minced
1/2 cup cilantro, chopped
1/4 cup white sesame seeds

Directions

In a medium saucepan, combine the vinegar, sugar, soy sauce, sake, kombu, bonito flakes and 1/2 cup of water. Bring to a simmer, whisking to dissolve the sugar. Turn off the heat and strain the sauce with a fine-mesh strainer.

Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions. Drain, return to the pot and toss with the rice vinegar sauce.

Combine all of the avocado purée ingredients in a blender until smooth.

Divide the noodles between bowls. Top with avocado purée, cucumbers, kimchi, scallions, cilantro and sesame seeds.