Korean Arrowroot Vermicelli Noodles with Kimchi & Fresh Cucumbers

• 10 ounces, weight Korean Arrowroot Vermicelli Noodles
• 4 Tablespoons Apple Cider Vinegar
• 2 Tablespoons Korean Red Hot Pepper Paste
• 1 Tablespoon Honey
• 4 cups Korean Kimchi
• 1 whole Cucumber, Sliced Into Thin Strips
• 4 Tablespoons Sesame Oil
• 4 Tablespoons Sesame Seeds
• 4 whole Hard Boiled Eggs

1. In large pot, boil water.
2. Cook vermicelli noodles until al dente, usually less than 5 minutes.
3. Drain in a colander and rinse with cold water.
4. (Note: It is very important to rinse the noodles in cold water so they do not stick together.)
5. With scissors, cut vermicelli noodles into smaller (but still fairly large) pieces.
6. In a large bowl, add apple cider vinegar, Korean red hot pepper paste and honey.
7. Mix well.
8. Add kimchi, cucumber, cooked vermicelli noodles, sesame oil and sesame seeds.
9. Toss well so noodles and cucumber are thoroughly and evenly coated.
10. Slice hard-boiled eggs in half.
11. Transfer noodles into a bowl and place egg on top.

noodles, apple cider vinegar, korean red, honey, korean, cucumber, sesame oil, sesame seeds, eggs

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/korean-arrowroot-vermicelli-noodles-with-kimchi-fresh-cucumbers/ (may not work)