Silly easy, and delectable. After my kimchi binge this weekend, I was left with aged juices in the bottom of my jar – an unrivaled combination of chives, ginger, garlic, Korean red pepper, soy sauce and fish sauce. This was like finding a Ziplock of tomato sauce stored in the freezer. Ready made flavor!
- 2 bunches of buckwheat noodles
- 1 teaspoon sesame oil
- 1 small red onion, thinly sliced
- 2 small watermelon radishes, thinly sliced into half moons
- 2 small to medium carrots, thinly sliced into half moons
- 1/4 cup Kimchi juice, or make your own sauce
- 1/4 cup unsalted, roasted peanuts
- Bring a pot of water, with a pinch of salt, to a boil. Add the noodles and cook for about 7 minutes, or as instructed on the packet. When the noodles are tender but slightly al dente (every-so slightly stiffer), drain in a colander and run cold water over the noodles. Return to the pot, toss with sesame oil and cover.
- Prepare the vegetables.
- In a medium saucepan, preferably non-stick, heat the Kimchi sauce over medium heat.
- Add the onions and saute until translucent.
- Add the radish and carrots and cover. Cook for about 10 minutes, until vegetables are slightly tender. (This dish is nice with a crunch!)
- Add the vegetables to the noodles and toss.
- Toast the peanuts in a small saucepan. Keep a watch on them. You can crush with the side of a knife or in a mortar and pestle, or keep whole. Garnish the noodles with peanuts.