Craving something spicy but not too hot? This cold Korean mixed noodle dish topped with a free range egg will warm up your tastebuds without making you sweat. Though traditionally made with soba noodles, angel hair is an easily accessible alternative that yields yummy results! The rest of the ingredients are fairly minimal: just grab some kimchi, gochujang, and a few pantry essentials to toss with your chilled noodles for a filling and flavorful meal.

Directions

1. Fill a large pot about 2/3 full with water and bring to a boil.
2. In a large bowl, add kimchi and finely chop it with kitchen shears.
3. Add juice from kimchi, toasted sesame oil, gochujang, and sugar. Wearing cooking gloves, mix well with your hands, gently massaging the kimchi.
4. Add angel hair pasta to the boiling water. Cook al dente per the instructions on the package. Transfer to a colander and rinse cooked pasta with cold water to cool it down.
5. Add pasta and ice cubes to the bowl with kimchi, then toss to combine. Add salt to taste.
6. Divide kimchi mixed noodles between 2 serving bowls. Drizzle with more toasted sesame oil and sprinkle with toasted sesame seeds. Top each bowl with cucumber, seaweed, and a soft- or hard-boiled egg before serving.

Nellie's Notes

For kids with a low spice tolerance, rinse the kimchi in a mesh strainer with cold water before step 2, then squeeze the washed kimchi with your hands to remove excess water. After mixing in the pasta, season with soy sauce to taste in place of or in addition to the gochujang.

Angel hair pasta is similar in texture to Korean soba noodles and can be used in this recipe for a result similar to the to the traditional dish.