Korean/Chinese Chilled Noodles

• 2 portions Chinese noodles (naengmyeon, somen, or hiyamugi noodles)
• 1 Egg
• 2 slice Pork loin ham (or boiled chicken, roast pork, etc.)
• 1/2 Cucumber
• 3 medium sweet tomatoes
• 1/4 Apple
• 1/2 bunch Mizuna
• 1 Kimchi
• 1 dash Roasted sesame seeds
• 1 Ice
• 1 1/2 tbsp Beef soup stock granules (dashida, etc.)
• 1 tbsp Soy sauce
• 3 tbsp Vinegar
• 1 tbsp Sugar
• 1 1/2 tbsp Kimchi base
• 3 tbsp Hot water
• 300 ml Mineral water (or water)

1. Korean-style Chilled Noodle Soup Dissolve the beef stock granules in hot water.
2. Combine the remaining seasoning ingredients.
3. Adjust the amounts of sugar and vinegar, and dilute the soup with water to taste.
4. The key is to freeze this soup mixture in the freezer a little.
5. Toppings Bring water to a boil, and boil the room temperature eggs.
6. 7 minutes for runny, 8 minutes for semi-firm, 9 minutes for moist, 12 minutes for hard-boiled.
7. Our family loves this dish with a generous amount of vegetables and toppings It looks a bit empty if you can see the noodles underneath, so cover them with the mizuna first.
8. Cucumber or lettuce is good.
9. You can use any toppings you like, but the kimchi and boiled eggs are must-haves.
10. Sprinkle with the roasted sesame seeds, and pour over a generous amount of soup.
11. This dish is Korean-style, so the amount of soup is rather generous.
12. Eat these noodles together with the soup.
13. Garnish with ice for a cooling effect.
14. Variation "Soy Sauce-Based Chinese Chilled Noodles".
15. Variation "Sesame Sauce Chinese Chilled Noodles"
16. Variation "Chilled Capellini-Style Chinese Chilled Noodles"
17. Variation "Thai-Style Chinese Chilled Noodles".
18. Variation "Mexican Style Chilled Chinese Noodles with Salsa-Type Sauce".

chinese noodles, egg, ham, cucumber, sweet tomatoes, apple, mizuna, sesame seeds, granules, soy sauce, vinegar, sugar, base, water, water

Taken from cookpad.com/us/recipes/152409-koreanchinese-chilled-noodles (may not work)