Cold Noodle Salad

5 ingredients
7 steps

Ingredients

  • 8 oz. brown rice udon noodles or buckwheat soba noodles
  • 12 oz. seasoned baked tofu, cut into 3/4-inch cubes
  • 2 large cucumbers, peeled, seeded and coarsely grated
  • 4 oz. mild kimchee, undrained
  • 2 Tbs. toasted sesame oil

Directions

  1. 1
    Bring large pot of water to a boil.
  2. 2
    Add noodles, and cook according to package directions.
  3. 3
    Drain noodles, rinse under cold running water and drain again.
  4. 4
    Transfer to serving bowl.
  5. 5
    Add tofu, cucumbers, kimchee and sesame oil, and toss to mix.
  6. 6
    Refrigerate until chilled, about 1 hour.
  7. 7
    Mix well, and serve.

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