It’s always a hard sell, especially for Filipinos to eat a cold main course for dinner, but I think this will be a perfect dish to try in the blistering hot summer. It’s flavorful, satisfying and there’s very little cooking involved. The plus? It’s a blank canvass and you can add any leftover protein, from tuna to chicken to pork to beef, or you can keep it vegetarian!
Ingredients (serves 1)
200 g udon noodles (any noodles will be fine)
3 tbsps gochujang (Korean chili paste)
3 tbsps rice wine vinegar
4 tbsps honey
2 cloves garlic, minced
1/2 large cucumber, sliced thinly
1 nori sheet, cut into thin strips
2 stalks spring onions, sliced thinly
- Cook the noodles in 2 minutes in boiling water and then dunk the noodles in ice water to completely cool them.
- In a bowl, combine the gochujang, vinegar, honey and garlic and mix well.
- Assemble the dish by topping the noodles with the sauce. Top with the cucumber, nori and spring onions.
- Serve with any sweet or sour pickles.