Emma Frisch

Ingredients

• 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

Instructions

1. 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.
2. Prepare the vegetables.
3. In a medium saucepan, preferably non-stick, heat the Kimchi sauce over medium heat.
4. Add the onions and saute until translucent.
5. Add the radish and carrots and cover. Cook for about 10 minutes, until vegetables are slightly tender. (This dish is nice with a crunch!)
6. Add the vegetables to the noodles and toss.
7. 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.

Notes