½ cup Korean hot pepper paste (we used medium spiciness)
2 tsp cooking syrup*
2 tbsp apple vinegar**
2 tsp pure sesame oil
ASSEMBLY
2 servings buckwheat noodles***
Lettuce
Cucumber and carrots cut into matchsticks
Thinly sliced pickled radish
Toasted white sesame seeds
2 hard boiled eggs, halved (optional, omit if vegan)
Instructions
Prepare the sauce by mixing all the sauce ingredients together in a small bowl until homogeneous. Taste and adjust as you go. The consistency should be slightly thinner than ketchup.
To cook the noodles, pour boiling water over the noodle patty and give it a mix. Let it sit for a minute or so until it is al dente. Strain the noodles in a colander and rinse under cold water for 2 minutes.
To assemble, divide the cooked noodles between 2 bowls and top each with lettuce, cucumber, carrot, radish, about 3 tbsp of the sauce, toasted sesame seeds, and hard boiled eggs, if desired. Mix thoroughly before eating.
Notes
*Can substitute any liquid sweetener, such as honey or brown rice syrup **Apple vinegar is less acidic than apple cider vinegar, so if using cider vinegar start with 1 tsp and adjust as needed. ***The buckwheat noodles we used are thinner than soba noodles and can be found in the frozen aisle of your local Korean supermarket. Our package labeled it as "frozen oriental style noodle". One noodle patty was enough to serve 2 people.
Recipe by Radiant Rachels at https://radiantrachels.com/korean-spicy-cold-noodles/