Questão de Língua Inglesa

Cold Kimchi Tomato Bibim Noodles 3

Ingredients For the sauce 3 tablespoons tomato paste 2 tablespoons gochujang 1 teaspoon kosher salt 1 1/2 tablespoons sesame oil 3 tablespoons apple cider vinegar 3 tablespoons kimchi juice 1 tablespoon honey 1 cup chopped kimchi For the noodles 150 grams somen noodles For the toppings 2 Persian cucumbers, sliced into matchsticks 1 shallot, minced 2 cups cherry tomatoes, halved 2 soft-boiled eggs (7 minutes, jammy yolks) 4 radishes, thinly sliced To finish Extra sesame oil, for drizzling 2 tablespoons furikake Handful of cilantro Directions Step 1 Make the sauce: In a medium bowl, whisk together the tomato paste, gochujang, salt, sesame oil, vinegar, kimchi juice, and honey until smooth. Stir in the chopped kimchi until evenly coated. Step 2 Cook the noodles: Bring a pot of water to a rolling boil. Add the somen noodles and cook for 3 to 4 minutes, until just tender. Drain and rinse under cold water until completely cooled, then shake off excess water. Step 3 Toss together: Add the chilled noodles to the sauce bowl. Using tongs, gently mix until each strand is coated in the kimchi-gochujang sauce. Step 4 Assemble: Divide the noodles between bowls. Top with cucumbers, shallot, tomatoes, soft-boiled eggs, and radishes. Step 5 Finish & serve: Drizzle with a little extra sesame oil, sprinkle with furikake, and top with cilantro. Mix everything together at the table before eating. https://food52.com/recipes/cold-kimchi-tomato-bibim-noodles