Monday’s Bread Bowl: Cold Kimchi Noodle Salad w/ Snap Beans

More Crisp Korean Fare

We revisit an old-favorite in this week’s noodle salad that’s seasoned with Kimchi sauce.  Here’s the recipe:

What you will need: 

1 spatula 
1 large bowl 
10 cups water 

1 medium bowl 
1 colander 
1 stock pot 
1 package bean thread noodles 
At least 1/3 cup sugar or more to taste 
1 (8 oz.) jar kimchi base 
1/3 cup sesame oil 
1lb snap beans 
¼ cup palm white vinegar 

Cooking and Directions:

Heat 6 cups water in stock pot until boiling point then place dried bean thread noodles in large bowl.  Next, pour hot water into bowl with noodles until submerged. Let bean thread noodles soak and soften for 2 to 3 minutes then drain in colander. Return cooked noodles to large bowl.  Set aside.

Pour 4 cups water into stock pot then heat on stove until boiling point.  Add snap beans to pot and soak for 5 minutes then drain.  Split each snap bean length-wise at the center as shown.  Set aside.   

       

Combine kimchi base, sugar, vinegar, and sesame oil in medium bowl.  Add kimchi dressing to noodles and toss well. Finally, stir in snap beans then chill in fridge for at least 3 hours before serving.